Chicken Wings in Five Spice

These Chinese-style chicken wings get a 30-minute soak in soy sauce, dry sherry, fresh ginger, and five-spice powder, then a coat of water chestnut flour before hitting the deep fryer for an impossibly crispy, fragrant result.

Water chestnut flour is the secret to the crunch. It fries up lighter and crispier than regular flour or cornstarch, creating a thin, shattering shell that stays crisp longer. If you’ve ever wondered why restaurant Chinese fried foods have a different crunch than home versions, this flour is often the answer.

Cut each wing into three pieces and save the tips for stock. The two meatier segments, the drumette and the flat, are the only parts worth frying. They cook evenly in about 5 minutes at 360°F (182°C) and have the best meat-to-crust ratio.

The five-spice marinade is subtle but complex. Star anise, cinnamon, cloves, Szechuan pepper, and fennel blend into a warm, aromatic profile that perfumes the meat from the inside while the exterior crisps.

Kitchen Tips

• Drain the wings well after marinating before tossing in the flour. Wet wings make the coating gummy instead of crispy.
• Fry in small batches. Crowding drops the oil temperature and you end up with greasy, soggy wings.
• Peanut oil is the best choice for deep frying. It has a high smoke point and neutral flavor that lets the five-spice shine.
• Serve with a dipping sauce of soy sauce mixed with rice vinegar and sliced scallions.

Variations

• Salt and pepper wings: After frying, toss with a mix of salt, white pepper, and extra five-spice for a dry-seasoned version.
• Sticky glaze: Toss the fried wings in a sauce of honey, soy sauce, and garlic for a sweet-savory coating.
• Air fryer method: Spray coated wings with oil and air fry at 400°F (200°C) for 20 minutes, flipping halfway, for a lighter take.