serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
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Ingredients
- 1 kg chicken wings
- ¼ tsp white pepper
- ½ tsp five spice powder
- 1 tsp garlic powder
- 1 tsp sugar
- 1 tsp chicken stock powder
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 egg
- 1 tsp sesame oil
- 2 tbsp cornflour
- 2 tbsp plain flour
- 1-2 tbsp water, as necessary
- 3 litres vegetable oil, for deep frying
Chilli sauce
- 2 large red chillies, deseeded
- 4 bird's eye chillies, deseeded
- 4 cm x 2 cm piece ginger, peeled
- 3 garlic cloves
- 2 tsp sugar
- 1 tsp salt
- juice of 1 lemon, plus extra whole lemon to serve
Marinating time: 30 minutes
Resting time: 20 minutes
Instructions
- Separate the chicken wings into segments (wing tip, mid wing and drumette). Save the wing tips for stock and cut two slits into each of the other pieces.
- In a large bowl, combine the chicken wings with the pepper, five spice, garlic, sugar, stock powder, soy sauce, wine, egg, sesame oil, and the flours, adding a tablespoon or two of water if necessary, to form a batter. Marinate for at least 30 minutes.
- Heat the oil in a large heavy-based saucepan to 170-180˚C and fry the chicken wings for 5-6 minutes, or until golden brown. Rest for at least 20 minutes, then fry again for a further 2-3 minutes to crisp up.
- For the chilli sauce, combine the ingredients in a small blender and blend to a smooth sauce. Taste and adjust the seasoning. Serve the chicken wings with the chilli sauce.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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