As the anticipation for Superbowl Sunday grows, so does the need to plan that fantastic Superbowl party. Jack up the excitement by serving wings that introduce more exciting yet familiar flavors. In this recipe, have a taste of the famous Chinese seasoning, the five-spice powder.
Although you can buy the mix in the store, you can make one at home as you can buy the components from your regular supermarket and your nearby Asian or Chinese market. What’s good about this spice is you can use it as a seasoning for other occasions making these fabulous chicken wings. Remember, once Superbowl Sunday is over, life still goes on.
One part bajiao or star anise (ground)
One part cloves (ground)
One part cinnamon or Chinese cinnamon (rougui or tunghing)
One part huajiao or Sichuan pepper
One part ground fennel seeds
Combine all ingredients. You can adjust the ratio of the components according to taste, i.e. if you want something spicier, add some extra Sichuan pepper, or if you are not a star anise fan, put lesser portions.
3 pounds chicken wings
1 1/2-inch piece peeled fresh gingerroot
2 tbsp soy sauce (preferably Kikkoman)
1 tbsp medium-dry Sherry
1 tbsp Chinese five-spice powder
1 tbsp sugar
2 tbsp plus 1 tsp coarse salt
2 tsp freshly ground black pepper, or to taste
1/2 cup cornstarch
6 cups vegetable oil
Cut off wing tips, reserving for another use, and half wings at joint.
Coarsely chop onion and finely chop gingerroot.
In a large sealable plastic bag combine onion, gingerroot, soy sauce, Sherry, five-spice powder, sugar, and 1 teaspoon salt. Add wings and seal bag, pressing out excess air. Turn bag until wings are completely coated. Marinate chicken wings in bag in a large bowl, chilled, turning bag once, 2 hours. Upload Image
Preheat oven to 350F.
Transfer wings and marinade to a roasting pan or large shallow baking pan and bake, covered with foil, in middle of oven 1 hour. Cool wings until they can be handled and drain in a colander, discarding marinade. Wings may be prepared up to this point 1 day ahead and chilled, covered.
Reduce temperature to 250F.
In a small serving bowl combine remaining 2 tablespoons salt and pepper. Put cornstarch in a small bowl and dredge each wing, knocking off excess cornstarch and transferring to a shallow pan. In a 5- to 6-quart heavy kettle heat oil until a deep-fat thermometer registers 370F. 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. Keep wings warm on a baking sheet in oven. Fry remaining wings in same manner, returning oil to 370 degrees F between batches.
Serve wings with salt and pepper mixture.