If you’ve never had Chinese five spice it isn’t a hot heat, more of a numbing heat from the szechuan peppercorns. Totally addictive and just my kind of heat. While we may not be football fans if it’s a reason to make these delicious bites I’m in! You can buy 5 spice all ready made but I added my recipe to make your own. If you want some extra spice you can double the 5 spice used in the recipe. And because these are double fried they are super crunchy and you can even do the first fry a day ahead and just do a quick fry before serving.
SALT AND PEPPER CHICKEN WINGS
2/3 cup flour
2 Tablespoons cornstarch
1/2 teaspoon five spice powder*
1/2 teaspoon kosher salt
2/3 cup water
3 pounds wings or wing drumettes
Oil, for frying
Green onions, sliced
Kosher salt and black pepper
Heat 2 inches of oil in a deep pot and heat over medium high heat to 350 degrees.
Line a baking sheet with paper towels and place a wire rack upside down on top of the paper towels. Set aside.
Whisk together the flour, cornstarch, 5 spice, salt, and water in a medium bowl until smooth.
Add chicken and toss to coat.
Work in batches to fry the chicken (don’t overcrowd your pot or the oil temperature drops too much) until chicken is cooked through to 165 degrees.
Drain on prepared rack when done. When done raise the oil temperature to 375 degrees and re fry all the chicken. (You can do the first fry the day before even and do the second fry before serving.)
Drain chicken and sprinkle with additional salt, pepper, and green onions while hot.
DIY Chinese Five Spice Blend:
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon fennel seed
2 star anise pods
1 teaspoon szechuan peppercorns
Combine all in a spice blender. Store in an airtight glass jar.
Salt and Pepper Chicken Wings
Ingredients
- 2/3 cup flour
- 2 Tablespoons cornstarch
- 1/2 teaspoon five spice powder*
- 1/2 teaspoon kosher salt
- 2/3 cup water
- 3 pounds wings or wing drumettes
- Oil, for frying
- Green onions, sliced
- Kosher salt and black pepper
Instructions
- Heat 2 inches of oil in a deep pot and heat over medium high heat to 350 degrees.
- Line a baking sheet with paper towels and place a wire rack upside down on top of the paper towels. Set aside.
- Whisk together the flour, cornstarch, 5 spice, salt, and water in a medium bowl until smooth.
- Add chicken and toss to coat.
- Work in batches to fry the chicken (don't overcrowd your pot or the oil temperature drops too much) until chicken is cooked through to 165 degrees.
- Drain on prepared rack when done. When done raise the oil temperature to 375 degrees and re fry all the chicken. (You can do the first fry the day before even and do the second fry before serving.)
- Drain chicken and sprinkle with additional salt, pepper, and green onions while hot.
DIY Chinese Five Spice Blend:
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon fennel seed
- 2 star anise pods
- 1 teaspoon szechuan peppercorns
- Combine all in a spice blender. Store in an airtight glass jar.
