Categories: Free Style

Chinese Five Spice Chicken Wings

Chinese Five Spice Chicken Wings are sweet, savoury and sticky pan fried chicken wings flavoured with five spice, soy sauce and brown sugar.

Chicken wings is such a versatile ingredient, you can throw in all sorts of flavour to it then you can either pan fry, bake or grill and it will come out as a really good dish as long as you prepare it properly of course. Having said that I remember there was one restaurant in Ortigas Area in the Philippines where they only serve chicken wings served in different flavours, it was in Meralco Avenue just beside Brothers Burger. I think it was a great concept especially for chicken lovers and it will be easy for the establishment as well as preparing then would be really easy. When I tried it during the early 2000’s they have 8 flavours, I can’t remember them all but it sort of became my inspiration with my chicken wings recipes that is why we have posted already several flavours from maple bacon, buffalo, sticky garlic, honey soy, chilli sesame and now this sticky five spice.

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Chinese Five Spice Chicken Wings

  • Author: Raymund
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Free Style

Description

Chinese Five Spice Chicken Wings are sweet, savoury and sticky pan fried chicken wings flavoured with five spice, soy sauce and brown sugar.


Ingredients

Scale
  • 1 kg chicken wings
  • 1 tbsp five spice powder
  • 1/2 cup water
  • 1/2 cup brown sugar
  • 1/2 cup soy sauce
  • 2 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1 tsp freshly ground black pepper

Instructions

  1. In a small bowl, mix together all ingredients except the water, set it aside and let chicken marinate for at least 6 hours.
  2. Place everything in a wok together with the water. Turn heat to high then bring to a boil, while boiling turn chicken once in a while to make sure its cooked evenly, let the liquid thicken then set the heat to low. This might take around 8-10 minutes.
  3. Once liquid is thick, turn heat to low so it does not burn, turn the chicken once in a while to coat it evenly. At this point a small amount of oil is extracted from the chicken wings, stir fry chicken for a minute (add oil if needed), remove from wok then serve.

 

Published by
Raymund
Tags: Chicken

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