Crispy Chicken Wings – a delicious recipe with chicken, vegetable oil, soy sauce, sugar, salt, chinese five spice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Separate chicken wings at joints; discard tips.
2
Mix egg, 2 teaspoons oil, soy sauce, sugar, salt and five-spice powder; pour over chicken.
3
Cover and refrigerate 1 hour.
4
Add water to chicken.
5
Stir flour, cornstarch and baking soda into chicken.
6
Heat oil (1 l/2 inches) in Dutch oven or wok to 350F (180C).
7
Fry 4 or 5 chicken pieces at a time about 4 minutes, turning 2 or 3 times, until light brown; drain on paper towel.
8
Increase oil temperature to 375F (190C).
9
Fry half of the chicken pieces about 1 minute or until golden brown; drain on paper towel.
10
Repeat with remaining chicken.
11
Serve with sweet-and-sour sauce or hot mustard if desired.
12
24 chicken wing pieces.
488
kcal
Calories
12
g
Fat
20
g
Carbs
72
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 pounds chicken wings, 2 teaspoons vegetable oil, 2 teaspoons soy sauce, tamari, 1 teaspoon sugar, and more.
Yes, Crispy Chicken Wings falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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