Crispy Five Spice Chicken Wings
These crispy five spice chicken wings were an amazing combination of sweet, savory and a hint of spice! The marinade keeps the chicken incredibly juicy and they're double fried to get them EXTRA CRISPY!
Servings: 4
Ingredients
Chicken Wings
- 2 lbs chicken wings
- 1 tsp salt
- 1/2 tsp white pepper
- 4 cloves garlic grated
- 1 inch ginger grated
- 2 tbsp soy sauce
- 1 tsp sesame oil
Seasoning Mix
- 1 cup flour
- 1 cup cornstarch
- 1/2 tbsp kosher salt
- 1/2 tbsp white pepper
- 1/2 tbsp baking powder
Five-Spice Mixture
- 2 tsp five-spice powder
- 1 tsp paprika
- 1 tsp szechuan chili powder (can sub regular chili powder)
- 1/2 tsp salt
- 1/2 tsp sugar
Neutral oil for frying
Instructions
- Marinate chicken wings in salt, white pepper, garlic, ginger, soy sauce, and sesame oil for 1-2 hours or overnight for best results.
- In a large bowl, add flour, cornstarch, kosher salt, white pepper, and baking powder. Mix together until combined, then add any leftover marinade (or 1-2 tbsp of water) into the seasoning mix. With your hands, rub the mix together with the liquid to create craggily bits in the seasoning mix.
- Coat your wings into the seasoning mix, and pack in the dredge well making sure to leave no dry spots. Shake off any excess and let rest on a sheet pan for 10-15 minutes while you heat up your frying oil.
- Fry the wings in batches at 350F for 6-8 minutes. Remove and set on a rack or paper towel to drain while you fry the rest of your wings.
- Fry the wings a 2nd time at 350F for 1-2 minutes. This will get the exterior super crispy.
- In a small bowl, mix together five-spice powder, paprika, szechuan chili powder, salt, and sugar.
- Immediately toss the wings in the spice mixture while hot. Serve immediately and enjoy!
Video
Notes
Rest after Dredging - Once your wings are dredged in the seasoned mixture, let them rest for 10-15 minutes! I have found that this additional time allows the batter to stick to the chicken better when frying!
Watch the Oil Temperature - It is crucial that you keep your oil temperature as close to 350F as possible! If they drop in temperature, you will find your wings are not as crispy and can even taste soggy/oily. My first tip is to use a thermometer, to keep an eye on the temperature. My second tip is to fry your wings in batches if you find that you cannot keep the oil hot enough - it's likely due to crowding.
Double Fry - I love to double fry my wings, as this ensures my wings are both well-crisped AND cooked thoroughly. I know it's a little bit extra work but I guarantee it's worth it! If excess batter pieces are floating in the oil, strain them out with a strainer to prevent them from burning during the 2nd fry.
Nutrition
Calories: 542kcal | Carbohydrates: 58g | Protein: 27g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 2500mg | Potassium: 306mg | Fiber: 2g | Sugar: 1g | Vitamin A: 433IU | Vitamin C: 3mg | Calcium: 134mg | Iron: 4mg
