David's Recipe for Five Spice Chicken Wings
A Chinese classic. Some versions call for water chestnut flour, but water chestnut flour is hardly something which I'm likely to find in my kitchen. The five-spice powder I made myself, but you can probably also find it in Chinese groceries.
Appetizer or Snack, Chinese
- About 25 chicken wings
- 2 eggs
- 4 soup spoons soy sauce
- 2 coffee spoons sugar
- 1 coffee spoon five-spice powder
- A few spoons of oil for sauteing
- 1/2 cup warm water
- 1 cup flour
- 1/2 cup cornstarch
- 1 scant coffee spoon baking soda
- 1-1/2 quarts vegetable oil for deep frying
- Cut the chicken wings into three pieces each at the major joints. Use the two larger pieces for this dish, and reserve the small pointy part for a stock, or whatever.
- Mix the eggs, soy sauce, sugar, five-spice powder, and water. Marinate the wings in this mixture for an hour, turning occasionally.
- Reserving the marinade, saute the wings until they just start to brown, and the juices are tending to lose their pink.
- Put the wings back in the vessel in which they were marinated, and allow them to cool down until they are warm or barely hot.
- Preheat the oil for deep frying.
- Mix the flour, cornstarch, and baking soda.
- Add the flour mixture to the wings and their liquid, mixing until they are coated with a batter gummier than most Western batters.
- Test the heat of the oil as you usually do, by putting one of the coated wing joints in it. It should take about five minutes to become a light golden brown.
- Deep fry the wing joints, about six or seven at a time. Drain.
- Serve with plum sauce or a spicy pepper-based dipping sauce.