Crispy Chicken Wings with Five-Spice Salt

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

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


Appetizer, Poultry

ACF reserves the right to remove inappropriate comments.

Association of Nutrition & Foodservice Professionals