- 3/4 pounds chicken wings
- 1/2 cup cornstarch
- 1 tbsp baking powder
- 1/2 tbsp salt
- oil, for frying
- 1 tbsp ground ginger
- 2 tsp five-spice
- 4 green chilies, sliced and deseeded
- 5 green chilies, halved and deseeded
Maybe you’ve already heard the drums, seen the lanterns, watched the dragon dancers, but in case you haven’t, it’s Chinese New Year tomorrow, and people are already working their way up to midnight. You may think about hitting up a Chinese restaurant tonight to get your dose of money-bag dumplings, but if you haven’t made reservations, you may be waiting a while. So if you’re craving some of that rich, colorful, aromatic Chinese cuisine that we adore, here’s a fun recipe that’s packed with the flavors.
The American South may make a killer and classic chicken wing, but what makes the basket of wings so fun to eat is the different ways you can flavor it. For our version, we skipped the thick, sweet glaze in favor of the more textural, “dry” sort. We used classic Chinese flavors for components are simple, yet result in wings that are bursting with flavor. You can adjust the chilies to taste, but our recipe gives you something of a medium spice for a perfect excuse to wash it down with beer.