Crispy Chicken Wings with Five-Spice Salt
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Credit: Joseph Poon
Skills for Culinarians Day Cookbook, July 2004
12 pieces cut-up chicken wings
1 cup cornstarch
Oil For deep-frying
5-Spice Salt Blend
1/8 t five-spice powder
5 T salt
1/2 cup red, yellow and green peppers, diced 1/8 inch
3 T onion, diced 1/8-inch
1 t hot dry Italian peppers with seeds
Asian Buffalo Wing Sauce
2 cups duck sauce
1/2 cup Vietnamese hot sauce
1 T chopped garlic
1) Cut wings diagonally into 2 pieces. Dust with cornstarch. Using very hot oil, deep-fry chicken For 2-3 minutes. Drain; set aside.
2) Heat wok; add sauce ingredients. Toss in chicken wings; sprinkle with 5-spice salt blend; serve.
4 appetizer portions
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