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Crispy Chicken Wings

Crispy Chicken Wings

These crunchy chicken wings are great to entertain friends or have as a side during dinner!













Trans-fat Free


2 pounds chicken wings
2 teaspoons vegetable oil
2 teaspoons soy sauce, tamari
1 teaspoon sugar
½ teaspoon salt
½ teaspoon chinese five spice powder
¼ cup water
½ cup all-purpose flour
¼ cup cornstarch
½ teaspoon baking soda


Separate chicken wings at joints; discard tips. Mix egg, 2 teaspoons oil, soy sauce, sugar, salt and five-spice powder; pour over chicken.

Cover and refrigerate 1 hour. Add water to chicken. Stir flour, cornstarch and baking soda into chicken.

Heat oil (1 l/2 inches) in Dutch oven or wok to 350℉ (180℃). Fry 4 or 5 chicken pieces at a time about 4 minutes, turning 2 or 3 times, until light brown; drain on paper towel.

Increase oil temperature to 375℉ (190℃). Fry half of the chicken pieces about 1 minute or until golden brown; drain on paper towel. Repeat with remaining chicken. Serve with sweet-and-sour sauce or hot mustard if desired.

24 chicken wing pieces.


* not incl. in nutrient facts


over 17 years

Sounds quick & easy so I'll give it a go.

over 17 years

Sounds yummy, I am going to try it.

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Nutrition Facts

Serving Size 1090g (38.4 oz)
Amount per Serving
Calories 308254% of calories from fat
 % Daily Value *
Total Fat 186g 287%
Saturated Fat 51g 254%
Trans Fat 0g
Cholesterol 763mg 254%
Sodium 2802mg 117%
Total Carbohydrate 27g 27%
Dietary Fiber 2g 8%
Sugars g
Protein 502g
Vitamin A 29% Vitamin C 0%
Calcium 15% Iron 82%
* based on a 2,000 calorie diet How is this calculated?


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