Maybe you’ve already heard the drums, seen the lanterns, watched the dragon dancers, but in case you haven’t, it’s Chinese New Year tomorrow, and people are already working their way up to midnight.
The American South may make a killer and classic chicken wing, but what makes the basket of wings so fun to eat is the different ways you can flavor it. For our version, we skipped the thick, sweet glaze in favor of the more textural, “dry” sort. We used classic Chinese flavors for components are simple, yet result in wings that are bursting with flavor. You can adjust the chilies to taste, but our recipe gives you something of a medium spice for a perfect excuse to wash it down with beer.
Ginger, Five-Spice, Green Chilies Chicken Wings
- Serves: 2-4 people
- Active time: 1 hr
- Total time: 1 hr
- Difficulty: Medium
- 3/4 pounds chicken wings
- 1/2 cup cornstarch
- 1 tbsp baking powder
- 1/2 tbsp salt
- oil, for frying
- 1 tbsp ground ginger
- 2 tsp five-spice
- 4 green chilies, sliced and deseeded
- 5 green chilies, halved and deseeded
- In a large bowl, whisk the cornstarch, baking powder, and salt until combined. Add in the chicken wings and toss until evenly coated. Set aside for 10 minutes.
- In a separate large bowl, whisk together ground ginger and five-spice. Set aside.
- Heat oil in a large skillet until temperature comes up to 375F.
- Fry the coated chicken wings, tapping off the excess breading before dropping in the oil. Fry the wings for 8-12 minutes or until golden brown and cooked through.
- Remove the wings from the oil and set on a baking sheet with a rack or paper towels to dry.
- Add all the green chilies to the oil and let fry for 1-2 minutes, then remove with a spider or slotted spoon. Turn off the heat.
- Add the chilies and 1/4 cup of hot oil to the bowl with the ginger and the five-spice. Stir until combined to make the coating for the fried wings.
- Add the chicken wings to the seasoning mixture and toss until coated evenly. Serve.