Fried Chinese Five Spice Chicken Wings
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6 | Ready In: 2-5 hrs
Ingredients:
3 pounds chicken wings
1 onion
1 piece (.5 inch size) peeled fresh ginger root
2 tablespoons soy sauce (preferably Kikkoman)
1 tablespoon medium-dry sherry
1 tablespoon Chinese five spice powder
1 tablespoon sugar
2 tablespoons coarse salt, 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 ginger root.
In a large zip lock plastic bag combine onion, ginger root, soy sauce, sherry, cinnamon mixture, 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, for 2 hours, turning bag once.
Preheat oven to 350 degrees F.
Transfer wings and marinade to a roasting pan or large shallow baking pan and bake, covered with foil, in the middle of the oven for 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 250 degrees F.
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 370 degrees F.
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 370 degrees F between batches.
Serve wings with salt and pepper mixture.
Recipe Location: https://www.cdkitchen.com/recipes/recs/80/Fried_Chinese_Five_Spice_Chicken_Wings52775.shtml
Recipe ID: 10547
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