crispy chicken wings

How To Make crispy chicken wings

• 1

  Separate chicken wings at joints; discard tips.
• 2

  Mix egg, 2 teaspoons oil, soy sauce, sugar, salt and five-spice powder; pour over chicken.
• 3

  Cover and refrigerate 1 hour.
• 4

  Add water to chicken; stir flour, cornstarch and baking soda into chicken.
• 5

  Heat oil (1 l/2 inches) in dutch oven or wok to 350.
• 6

  Fry 4 or 5 chicken pieces at a time about 4 minutes, turning 2 or 3 times, until light brown; drain on paper towel.
• 7

  Increase oil temperature to 375.
• 8

  Fry half of the chicken pieces about 1 minute or until golden brown; drain on paper towel.
• 9

  Repeat with remaining chicken.
• 10

  Serve with sweet-and-sour sauce or hot mustard if desired.
• 11

  FIVE SPICE POWDER In a small, heavy dry skillet, toast peppercorns over medium heat until they become fragrant, about 1 to 2 minutes. Shake pan often to prevent burning. Remove to a bowl.
• 12

  Repeat toasting process separately with star anise, fennel seeds, cinnamon, and cloves.
• 13

  Pour all of the toasted spices into a spice grinder (or clean coffee grinder) and grind to a fine powder.
• 14

  Let rest in the grinder for 1 minute, then transfer to a glass container and tighten lid. Store in a cool, dark place up to one month.
• 15

  Use five-spice powder sparingly, as it can be quite pungent.
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