Five Spice Fried Chicken Wings Recipe

Ever had one of those nights where you’re craving something crispy, spicy, and utterly irresistible? Picture this: chicken wings, marinated overnight in a blend of five-spice powder and tangy soy sauce, then deep-fried to golden perfection. Trust me, these aren’t just wings; they’re a flavor journey you won’t forget. 🙌🍗

I adore making meals that excite the senses, and my Five Spice Fried Chicken Wings do just that. They are a delightful dish that combines the flavors of Chinese five-spice powder, along with a healthy dose of garlic and onion powder, infused throughout the juicy chicken wings.

I suppose you could say these wings are “two-ingredient” wings, as the batter and the sauce make up the dish. But each ingredient plays a vital part in making these wings burst with flavor, and the next step in the recipe ensures that the flavor is sealed inside.

**A Note about Frying**

If you don’t have a countertop deep-fryer or a wok with a lid, use a heavy-bottomed pot that you can safely fill with oil. Have a firm lid ready for the pot in case of fires.

Fry on the stove, and expect your kitchen to smell delicious for a while. Once the wings are finished, they will stay hot and maintain their crispy coating for a while.

**WHAT YOU’LL NEED**

**For the Wings**

2 pounds chicken wings, split

1/2 cup soy sauce (or amino acids for a gluten-free option)

1/4 cup sesame oil

1 tablespoon salt

1 tablespoon Chinese five-spice powder

1 tablespoon garlic powder

1 tablespoon onion powder

Five Spice Fried Chicken Wings Recipe Ingredients

• Chinese five-spice powder: A blend of star anise, cloves, cinnamon, Sichuan pepper, and fennel.

  It contributes a warm, spicy-sweet aroma.

• Sesame oil: Rich in healthy fats and antioxidants, it adds a nutty depth and enhances flavor complexity.
• Soy sauce: Provides umami and saltiness, balancing the spices and adding richness.
• Garlic powder: Offers aromatic depth; known for anti-inflammatory properties.
• Chicken wings: High in protein; a savory and satisfying main ingredient.
• Cornstarch: Creates a crisp texture; lighter than solely using flour for coating.

Five Spice Fried Chicken Wings Recipe Ingredient Quantities

• 2 pounds chicken wings, split at joints, tips removed
• 1 tablespoon Chinese five-spice powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 cup all-purpose flour
• 1 cup cornstarch
• Vegetable oil, for deep frying
• Green onions, sliced, for garnish
• Sesame seeds, for garnish

How to Make this Five Spice Fried Chicken Wings Recipe

1. Mix together the chicken wings, five-spice powder, garlic powder, onion powder, salt, ground black pepper, soy sauce, and sesame oil in a big bowl. Toss to coat the wings very well. Cover and refrigerate them for at least 1 hour. If you do the overnight thing, the flavors will be even better.

2. Heat the vegetable oil in a deep fryer or in a large, deep pot to 350 °F (175 °C).

3. As the oil heats, combine the all-purpose flour and cornstarch in a separate bowl.

4. Take out the chicken wings from the fridge in which they have been marinating.

5. Coat each wing in the flour-cornstarch blend, allowing any excess to fall back into the bowl.

6. Once the oil hits 350°F, add the wings in batches to avoid overcrowding. Fry them until golden brown and cooked through, about 8-10 minutes per batch.

7. Remove the fried wings from the oil with a slotted spoon and place them on a wire rack set over paper towels to drain any excess oil.

8. Fry the rest of the chicken wings using the same method as before.

9. After frying all the wings, move them to a serving platter.

10. Before serving, top with cut green onions and sesame seeds. Then, dig into these crispy fried chicken wings, which are spiced up with star anise, cloves, and Sichuan peppercorns.

Five Spice Fried Chicken Wings Recipe Equipment Needed

1. Large mixing bowl
2. Measuring spoons
3. Refrigerator
4. Deep fryer or large deep pot
5. Cooking thermometer
6. Second bowl (for flour and cornstarch mixture)
7. Slotted spoon
8. Wire rack
9. Paper towels
10. Serving platter
11. Knife (for slicing green onions)

FAQ

• Q: How should I prepare the chicken wings before cooking?Ensure that the chicken wings are divided at the joints, with the tips discarded, and that they are thoroughly dried before any seasoning is applied.
• Q: Can I use a substitute for Chinese five-spice powder?A: This recipe requires Chinese five-spice, but you can create a similar mix using ground star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds.
• Q: Is there a gluten-free option for this recipe?A: Yes, a gluten-free all-purpose flour blend can be substituted for the all-purpose flour, with the addition that cornstarch, too, is gluten-free.
• Q: How can I ensure the chicken wings are crispy?A: Ensure that the oil is sufficiently heated, about 350°F (175°C), and cook the wings in small portions so the oil maintains this temperature.
• Q: Can I bake these wings instead of frying them?A: Certainly, you can bake them at 400°F (200°C) for 40 to 45 minutes, turning them halfway through. The texture will not be quite the same as if you had cooked them on the stovetop.
• Q: How can I store leftovers?A: Place leftover food in the fridge, in an airtight container. It will last 3 days. Reheat in the oven. This is the best way to ensure your leftovers stay delicious and not soggy.

Five Spice Fried Chicken Wings Recipe Substitutions and Variations

Chinese five-spice powder:
You can replace the ingredient with a blend of 1/4 teaspoon each of ground cinnamon, star anise, fennel, cloves, and Szechuan peppercorns.
Soy sauce:
Use tamari for a gluten-free option or coconut aminos if you want a soy-free alternative.
Sesame oil:
If sesame oil is not available, use olive oil or peanut oil.
All-purpose flour:
Use rice flour or a gluten-free all-purpose flour blend in place of wheat flour for an alternative that is gluten-free.
Ground black pepper:
A milder flavor can be obtained by using white pepper.

Pro Tips

1. For extra crispy wings, let the coated wings sit for about 10-15 minutes before frying. This allows the flour-cornstarch coating to adhere better and crisp up more during frying.

2. Use a thermometer to ensure the oil stays at a consistent temperature of 350°F (175°C). If the oil is too hot, the wings may burn on the outside while remaining undercooked inside. If too cold, they will absorb too much oil and become greasy.

3. For a more even cook, flip the wings halfway through the frying process. This ensures both sides cook evenly and achieve the desired golden brown color.

4. Consider double frying the wings for an even crispier texture. Fry them initially until lightly golden, remove and let rest, then fry again until they reach the desired crispness.

5. Add a touch of heat by mixing a teaspoon of chili powder or cayenne pepper into the flour-cornstarch coating for a spicier version of these wings.