{"id":27438,"title":"Chinese 5-Spice Chicken Wings","modified":"2025-02-09T10:40:34+01:00","plain":"A delicious recipe for crispy Chinese chicken wings\n\n\n\nToday we're back with a delicious \"original\" recipe for Chinese-style chicken wings. Here, there's not really a traditional name or fascinating history to explain to you. \n\n\n\nIt's purely the cooking method that's Chinese, the rest is delicious but it's improvisation (and tests). So, you won't find an equivalent in restaurants, and I actually hesitated for a long time on what to call this dish. So now you know: it was between five spices, five treasures, or cumin.  \n\n\n\nAnyway, here we're playing with a mixture of spices added after the initial cooking of the wings, a bit like Taiwanese popcorn chicken. I actually hesitated to put Sichuan pepper instead of white pepper, but I wanted the recipe to be accessible to as many people as possible (Instagram video obliged) \n\n\n\nAn alternative for Chinese-style wings is to fry, then saut\u00e9 in spices\/aromatics, a bit like salt and pepper shrimp\n\n\n\nThe delicious salt and pepper shrimp\n\n\n\nThe main ingredients of five-spice chicken wings\n\n\n\nShaoxing wine: A Chinese rice wine that gives a rich and slightly sweet flavor to marinades and stir-fries.\n\n\n\nLight soy sauce: Adds a salty and umami flavor to the marinade without heavily coloring the ingredients.\n\n\n\nOyster sauce: Imparts a salty and sweet note, adding depth to the flavors of the dish\n\n\n\nCumin: Gives an earthy and warm taste to the wings, bringing a distinct spicy touch.\n\n\n\nChinese five-spice: Offers a balanced aromatic profile of sweet, salty, bitter, sour, and umami.\n\n\n\nWhite pepper: Adds a subtle heat and peppery touch without the intensity of black pepper.\n\n\n\n\n\n\tChinese 5-Spice Chicken Wings\n\t\t\n\t\tA delicious recipe for crispy Chinese chicken wings\t\n\t\n\t\t\t\n\t\n\t\t12 chicken wings (the flat part)Frying oil (for cooking)Marinade1 tablespoon shaoxing wine3 tablespoons light soy sauce1 tablespoon of oyster sauce2 cloves garlic (minced)1 egg1 tablespoon cornstarchSpice blend1 teaspoon of cumin (powdered)1 teaspoon of sugar0.5 teaspoon of Chinese five-spice powder1 teaspoon salt1 teaspoon white pepper\t\n\t\n\t\tIn a large bowl, mix the wings with the marinade ingredientsLet marinate for 10 minutes in the refrigeratorIn a small bowl, mix the spicesIn a large skillet, heat the oil to 150 degreesFry on low heat on both sides until cookedAdd the spices while still in the pan. Add only half, you can always add more later Garnish with green onions and serve\t\n\t\n\t\tIt's important to have a pan large enough for each wing to have its place. Also, ensure that it maintains the right temperature after adding the meat \n\t\n\t\n\t\tMain courseChineseMa\u00efzena, Poulet, Sauce huitre, Sauce soja light, Vin shaoxing","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27438","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=27438"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27438\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/25545"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=27438"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=27438"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=27438"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}