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You are here: Home / All Recipes / Five-spice Fried Chicken Wings

Five-spice Fried Chicken Wings

Connie Veneracion
A fusion of Chinese and Thai cuisines, this five-spice fried chicken wings are double fried for extra crispness then tossed in Thai-style peanut sauce (yes, the kind you'd dip satay in). Can you imagine the complex flavors that hit your taste buds with every bite that crackles as your teeth pierce through the crispy coating?
Five-spice Fried Chicken Wings
Prep Time 10 mins
Cook Time 15 mins
Marinating time 8 hrs
Total Time 8 hrs 25 mins
Course Appetizer, Main Course
Cuisine Asian Fusion
Servings 4 people

Ingredients
  

Chicken wings

  • 12 chicken wings about 1.2 kilograms in total weight
  • 2 teaspoons Chinese five-spice powder
  • 3 tablespoons rock salt or 2 tablespoons table salt

To fry the chicken wings

  • ½ cup potato starch or corn starch
  • cooking oil

For the peanut glaze

  • 2 tablespoons lime juice (lemon juice is okay but you may need more)
  • 2 tablespoons grated palm sugar (dark brown sugar is an okay substitute but the flavor of the sauce will be different)
  • 2 tablespoons hoisin sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon grated ginger
  • ¼ cup unsweetened peanut butter (see notes after the recipe)
  • ¼ cup butter
  • ½ teaspoon sesame seed oil

To garnish

  • 2 teaspoons toasted sesame seeds
  • 2 tablespoons finely sliced scallions
  • 1 teaspoon chili flakes

Instructions
 

Marinate the chicken wings

  • Wipe the chicken wings dry with paper towels.
  • Divide each wing into halves by cutting through the joint that separates the drumette from the wingette.
  • Place the chicken wings in a bowl, add the Chinese five-spice powder and salt, and mix well.
  • Cover the bowl and marinate the chicken wings in the fridge for eight hours or overnight.

Double fry the chicken wings

  • In a wok or frying pan, heat enough cooking oil to reach a depth of at least three inches.
  • Toss the chicken wings in starch; shake off the excess.
    Chicken wings seasoned with five-spice powder and coated with starch
  • Over medium heat, fry the chicken wings in batches for about four minutes.
  • Turn up the heat to high and fry the chicken wings a second time for two minutes to ensure extra crispness.
    Double fried chicken wings

Glaze the fried chicken wings

  • Pour off the oil from the pan (or use a clean one).
  • Dump in all the ingredients for the peanut glaze.
    Peanut sauce to glaze five-spice fried chicken wings
  • Cook the glaze, stirring often, until smooth and bubbly (a wire whisk is helpful to make sure there are no lumps).
  • Add the double-fried chicken wings to the peanut glaze and toss to coat each piece well.
    Glazing five-spice fried chicken wings with peanut sauce

Garnish your five-spice fried chicken wings

  • Sprinkle the toasted sesame seeds and half of the scallions over the chicken, and toss to distribute evenly.
  • Transfer the peanut-glazed five-spice powder fried chicken wings to a serving bowl and sprinkle with chili flakes and the rest of the scallions.
  • Serve immediately as an appetizer or with rice as a main course.

Notes

Smooth or chunky peanut butter will both work.
 
Five-spice Fried Chicken Wings Garnished with Chili Flakes, Scallions and Sesame Seeds
Keyword Fried Chicken
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