Crispy Chicken Wings
These crunchy chicken wings are great to entertain friends or have as a side during dinner!
Yield
8 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
chicken wings
|
|
| 1E+1 | ml |
vegetable oil
|
|
| 1E+1 | ml |
soy sauce, tamari
|
|
| 5 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
chinese five spice powder
|
*
|
| 59 | ml |
water
|
|
| 118 | ml |
all-purpose flour
|
|
| 59 | ml |
cornstarch
|
|
| 2.5 | ml |
baking soda
|
|
Directions
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.
