|Photo: Five-spice chicken wings recipe|
No need for knives and forks - just pick up one of these crispy chicken wings with your hands, dunk it in spicy sauce and enjoy. Use your wok to deep-fry chicken wings - perfect for yum cha style entertaining.
Preparation Time 10 - 40 minutes
Cooking Time 15 minutes
Ingredients (serves 4)
1 tbs light soy sauce
1 tbs dry sherry
2 tsp Woolworths Select Chinese Five Spice
Pinch of white pepper
1kg chicken wings
1 egg white, lightly whisked
75g (1/2 cup) self-raising flour
60g (1/3 cup) cornflour
Vegetable oil, to deep-fry
Fresh coriander sprigs, to serve
Hot chilli sauce, to serve
Lime wedges, to serve
Combine the soy sauce, sherry, Chinese five spice and pepper in a glass or ceramic dish. Season with salt. Add the chicken and turn to coat. Cover. Place in the fridge for 30 minutes to marinate.
Add the egg to the chicken and toss to coat. Place the combined flour in a large bowl. Add the chicken and toss to coat.
Add enough oil to a wok to reach a depth of 10cm. Heat to 190°C over high heat (when oil is ready a cube of bread will turn golden brown in 10 seconds). Add half the chicken and cook, turning occasionally, for 7 minutes or until golden and cooked through. Use a wire mesh ladle or tongs to transfer to a plate lined with paper towel. (See tip) Repeat with the remaining chicken, reheating the wok between batches.
Transfer the chicken wings to a serving platter. Top with coriander sprigs. Serve immediately with sauce and lime wedges.
Serves 4 as a starter. Tip: To easily transfer food from the wok to paper towel in step 3, use a "spider" - a wire mesh ladle available from Asian grocery stores. You can also use a metal slotted spoon.
Good Taste - March 2009
Good Taste - March 2009, Page 102
Recipe by Alison Adams
More Chicken Recipes:
Sticky chicken wings
Braised chicken wings
Spicy chicken wings
Chicken wings with blue cheese sauce
Crispy salt and pepper chicken wings
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