These Chicken Wings in Five Spice are marinated in a fragrant blend of soy sauce, rice wine, ginger, and Chinese five-spice powder before being coated in water-chestnut flour and fried until crisp. The result is a light, crunchy wing with a wonderfully aromatic flavor and authentic Asian-inspired character.
Flavor Profile
Savory, aromatic, lightly sweet, crispy, warm-spiced
Equipment Needed
Ingredients
12 chicken wings, separated
1 cup water-chestnut flour
4 cups peanut oil, for frying
Marinade
½ teaspoon fresh ginger, finely grated
⅛ cup light soy sauce
⅛ cup dry sherry or Chinese rice wine
½ teaspoon Chinese five-spice powder
Instructions
- Separate each chicken wing into flats and drumettes and remove the tips.
- In a medium bowl, combine the grated ginger, soy sauce, dry sherry, and five-spice powder.
- Add the chicken pieces and toss to coat evenly.
- Cover and refrigerate for 30 minutes.
- Remove the wings from the marinade and allow excess liquid to drain.
- Place the water-chestnut flour in a shallow bowl.
- Toss the wings in the flour until evenly coated.
- Heat the peanut oil to 360°F (182°C).
- Fry the wings in batches, being careful not to overcrowd the fryer.
- Cook for approximately 5 minutes, or until golden brown, crispy, and cooked through to an internal temperature of 165°F (74°C).
- Remove the wings and drain on paper towels.
- Serve immediately while hot and crisp.
Recipe Notes
Heat Adjustment Suggestions
Add ¼ teaspoon white pepper to the marinade for additional spice.
Mix ½ teaspoon chili powder into the flour coating for a spicy variation.
Serve with chili oil or hot mustard on the side.
Make-Ahead Tips
The wings may be marinated up to 12 hours in advance.
Coat the wings just before frying to maintain maximum crispness.
Serving Suggestions
Serve with sweet chili sauce, plum sauce, or soy dipping sauce.
Pair with fried rice, lo mein, or stir-fried vegetables.
Excellent as an appetizer, party food, or Asian-inspired main course.
CHICKEN WINGS IN FIVE SPICE (Crispy Chinese Takeout-Style Wings)
Ingredients
Equipment
Method
- Separate each chicken wing into flats and drumettes and remove the tips.
- In a medium bowl, combine the grated ginger, soy sauce, dry sherry, and five-spice powder.
- Add the chicken pieces and toss to coat evenly.
- Cover and refrigerate for 30 minutes.
- Remove the wings from the marinade and allow excess liquid to drain.
- Place the water-chestnut flour in a shallow bowl.
- Toss the wings in the flour until evenly coated.
- Heat the peanut oil to 360°F (182°C).
- Fry the wings in batches, being careful not to overcrowd the fryer.
- Cook for approximately 5 minutes, or until golden brown, crispy, and cooked through to an internal temperature of 165°F (74°C).
- Remove the wings and drain on paper towels.
- Serve immediately while hot and crisp.
Nutrition
Notes
Add ¼ teaspoon white pepper to the marinade for additional spice.
Mix ½ teaspoon chili powder into the flour coating for a spicy variation.
Serve with chili oil or hot mustard on the side.
Make-Ahead Tips
The wings may be marinated up to 12 hours in advance.
Coat the wings just before frying to maintain maximum crispness.
Serving Suggestions
Serve with sweet chili sauce, plum sauce, or soy dipping sauce.
Pair with fried rice, lo mein, or stir-fried vegetables.
Excellent as an appetizer, party food, or Asian-inspired main course.
Tried this recipe?
Let us know how it was!Inspired By
Inspired by traditional Chinese fried chicken wing recipes that feature aromatic five-spice seasoning, soy sauce marinades, and crispy fried coatings.
Source: The Woks Of Life
Nutrition Information
Estimated per serving (based on 4 servings)
Calories: 395
Protein: 22 g
Carbohydrates: 12 g
Fat: 28 g
Saturated Fat: 7 g
Cholesterol: 95 mg
Sodium: 520 mg
Fiber: 1 g
Sugar: 1 g
Prep Time: 15 minutes
Marinate Time: 30 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Yield: 24 wing pieces
Difficulty: Easy
