Fried Chinese Five-Spice Chicken Wings

1. 1

   Cut off wing tips, reserving for another use, and halve wings at joint.

2. 2

   Coarsely chop onion and finely chop gingerroot.

3. 3

   In a large sealable plastic bag combine onion, gingerroot, soy sauce, Sherry, five-spice powder, sugar, and 1 teaspoon salt.

4. 4

   Add wings and seal bag, pressing out excess air.

5. 5

   Turn bag until wings are completely coated.

6. 6

   Marinate chicken wings in bag in a large bowl, chilled, turning bag once, 2 hours.

7. 7

   Preheat oven to 350F.

8. 8

   Transfer wings and marinade to a roasting pan or large shallow baking pan and bake, covered with foil, in middle of oven 1 hour.

9. 9

   Cool wings until they can be handled and drain in a colander, discarding marinade.

10. 10

    Wings may be prepared up to this point 1 day ahead and chilled, covered.

11. 11

    Reduce temperature to 250F.

12. 12

    In a small serving bowl combine remaining 2 tablespoons salt and pepper.

13. 13

    Put cornstarch in a small bowl and dredge each wing, knocking off excess cornstarch and transferring to a shallow pan.

14. 14

    In a 5- to 6-quart heavy kettle heat oil until a deep-fat thermometer registers 370F.

15. 15

    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.

16. 16

    Keep wings warm on a baking sheet in oven.

17. 17

    Fry remaining wings in same manner, returning oil to 370F.

18. 18

    between batches.

19. 19

    Serve wings with salt and pepper mixture.

* Per serving · 4 servings · Values may vary.