Fried Chinese Five Spice Chicken Wings
The two-pronged cooking method used for these wings (incorporating both braising and deep-frying) is
a takeoff on the Chinese technique of steaming, then frying. We think it keeps the meat unbelievably
tender while getting the skin super crispy. Be sure to allow 2 hours for the wings to marinate.
3 pounds chicken wings (12 to 14) 1 onion 1 1/2-inch piece peeled fresh ginger root 2 tablespoons
soy sauce (preferably Kikkoman) 1 tablespoons medium-dry Sherry 1 tablespoon Chinese Five Spice
Powder equal parts of cinnamon, cloves, fennel seed, star anise (optional), Szechuan pepper 1
tablespoon sugar 2 tablespoons plus 1 teaspoon coarse salt 2 teaspoons freshly ground black pepper,
or to taste
1/2 cup cornstarch 6 cups vegetable oil
Cut off wing tips, reserving for another use, and halve wings at joint. Coarsely chop onion and
finely chop ginger root. In a large sealable plastic bag combine onion, ginger root, soy sauce,
Sherry, cinnamon mixture, sugar, and 1 teaspoon salt. Add wings and seal bag, pressing out excess
air. Turn bag until wings are completely coated. Marinate chicken wings in bag in a large bowl,
chilled, turning bag once, 2 hours. Preheat oven to 350 F. Transfer wings and marinade to a roasting
pan or large shallow baking pan and bake, covered with foil, in middle of oven 1 hour. Cool wings
until they can be handled and drain in a colander, discarding marinade. Wings may be prepared up to
this point 1 day ahead and chilled, covered. Reduce temperature to 250 F. In a small serving bowl
combine remaining 2 tablespoons salt and pepper. Put cornstarch in a small bowl and dredge each
wing, knocking off excess cornstarch and transferring to a shallow pan. In a 5- to 6-quart heavy
kettle heat oil until a deep-fat thermometer registers 370 F. Working in batches of 6 or 7, fry
wings in oil until golden brown, about 3 minutes, and with a slotted spoon transfer to paper towels
to drain. Keep wings warm on a baking sheet in oven. Fry remaining wings in same manner, returning
oil to 370 F. between batches. Serve wings with salt and pepper mixture. Serves 6 as an hors
d'oeuvre or 4 as a main course.
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