Spicy Chicken Wings
1 ½ kg chicken wings
1 tsp five spice powder
1 clove garlic, minced
1 tbs sesame oil
2 tbs Shaoxing wine
1 tbs caster sugar
¼ cup light soy sauce
½ cup plain flour
½ cup rice flour
Vegetable oil, for deep frying
1 long red chilli, thinly sliced diagonally, to serve
1 spring onion, thinly sliced diagonally, to serve
¼ bunch fresh coriander sprigs, to serve
Cut the wing tips off and discard then cut wings in half through the joint.
Place the five spice, garlic, sesame oil, Shaoxing wine, sugar and soy in a large non-metallic bowl and mix to combine. Add chicken wings and coat with marinade. Cover and refrigerate for 30 minutes, or overnight if you have time.
Place the plain flour and rice flour in a large bowl and whisk to combine. Allow excess marinade to drip off the wings then coat with flour, shaking off any excess.
Half fill a large saucepan with oil to 160°C. Working in batches, fry the wings for 7-8 minutes until golden brown and cooked through. Drain on paper towel and transfer to serving dish. Sprinkle wings with sliced chilli, spring onion and coriander. Serve.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
