Crispy Five Spice Chicken Wings (VIDEO)
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
chicken wings - use drums, flats, or a combination of the two. If using frozen wings, make sure they are defrosted before marinating.
grated garlic and ginger – I recommend grating (over mincing) because the garlic and ginger becomes paste-like and infuses the wings and marinade with so much flavor! It’s also better for frying.
five-spice powder - you can use store bought or make your own. I used store bought but kicked up the flavors by adding spice (szechuan chili powder), salt, and sweetness (sugar & paprika)!
Rest after Dredging - Letting the chicken wings rest after dredging allows for the batter to adhere better to the chicken, which will help the wings fry more evenly and crispy.
Monitor the Oil Temperature - I highly recommend you use a thermometer to keep an eye on the temperature. If you see the temperature dropping below 325F, fry the chicken wings in batches. Frying at a low temperature will result in soggy and oily wings.
Strain Excess Batter Pieces Before Second Fry - If excess batter pieces are floating in the oil, strain them out with a strainer to prevent them from burning during the 2nd fry.
Storage and Reheating - Any leftover Five Spice Chicken Wings can be stored in an airtight container in the refrigerator for up to 3-4 days. My preferred method to reheat wings is in the air fryer! Air fry them at 350°F for 6-8 minutes until warmed through and crispy. You can also reheat them in the oven at 375°F for 15-20 minutes.
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
