Chinese 5-spice Chicken Wings

Chinese 5-spice Chicken Wings - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

3 pounds chicken wings (12 to 14)

1 onion

a 1 1/2-inch piece peeled fresh gingerroot

2 tablespoons soy sauce (preferably Kikkoman)

1 tablespoon medium-dry Sherry

1 tablespoon Chinese five-spice powder

1/2 teaspoon Cayenne or Thai Chile powder

1 tablespoon sugar

2 tablespoons plus 1 teaspoon coarse salt

2 teaspoons freshly ground black pepper, or to taste

1/2 cup cornstarch

6 cups vegetable oil

Directions

Cut off wing tips, reserving for another use, and halve wings at joint. Coarsely chop onion and finely chop gingerroot. In a large sealable plastic bag combine onion, gingerroot, soy sauce, Sherry, five-spice powder, sugar, and 1 teaspoon salt. Add wings and seal bag, pressing out excess air. Turn bag until wings are completely coated. Marinate chicken wings in bag in a large bowl, chilled, turning bag once, 2 hours.

Preheat oven to 350F.

Transfer wings and marinade to a roasting pan or large shallow baking pan and bake, covered with foil, in middle of oven 1 hour. Cool wings until they can be handled and drain in a colander, discarding marinade. Wings may be prepared up to this point 1 day ahead and chilled, covered.

Reduce temperature to 250F.

In a small serving bowl combine remaining 2 tablespoons salt and pepper. Put cornstarch in a small bowl and dredge each wing, knocking off excess cornstarch and transferring to a shallow pan. In a 5- to 6-quart heavy kettle heat oil until a deep-fat thermometer registers 370F. Working in batches of 6 or 7, fry wings in oil until golden brown, about 3 minutes, and with a slotted spoon transfer to paper towels to drain. Keep wings warm on a baking sheet in oven. Fry remaining wings in same manner, returning oil to 370F. between batches.
Serve wings with salt and pepper mixture.
Serves 6 as an hors d'oeuvre or 4 as a main course.

The two-pronged cooking method used for these wings incorporating both braising and deep-frying is a takeoff on the Chinese technique of steaming, then frying. We think it keeps the meat unbelievably tender while getting the skin supercrispy. Be sure to allow at least 2 hours for the wings to marinate.

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Latest Reviews

"Has anyone replaced the cream cheese with anything else and maintained the taste? I don't like cheese (weird I know)." - dstewart21

"Perfectly cooked medium-rare prime rib is the result every time you" - dinner2

"Great recipe and deserves 5 stars! If you change the recipe, post a new recipe; do not rate this recipe based on the changes you made. People on all recipe sites need to rate recipes simply on following the recipe as written, not the changes they have made." - donna1596

"A moist and delicious zucchini bread flavored with walnuts and cinnamon. Easy to bake and freeze, this recipe makes two loaves." - laurie bennett

"This recipe is excellent. Any kind of roast works well. I did try to reduce the salt by adding 1/2 package of ranch dressing, but I found the majority of salt was coming from the Italian dressing. So I added full package of ranch and brown gravy and 1/2 package of italian dressing and it was ... " - kelly knowles

"I was influenced to make a potato soup while watching Kitchen Nightmares. The show was about a restaurant specializing in potatoes. Anyway, I gave this a try and it was great. I didn't change any of the recipe but wanted a texture that was smooth. I used my stick blender and it ... " - kailua cook

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