Spicy Chicken Wings

Be prepared to make a double batch of these because everybody goes in for more and they really are an easy and delicious way to feed a crowd. There’s hardly any prep to do and they are simple topped with 3 ingredients once they’re cooked. Everybody I have made these for loved them, especially my kids, minus the chilli for a couple of them. For the adults, an icy cold beer is the perfect drink to wash these down and, depending on how spicy you like it, a nice cooler too. As for the kids, they always love my refreshing homemade lemonade with mint.


What you’ll need:

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

What to do:

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, coriander and a sprinkle of sea salt.

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