Chicken Wings (Hong Kong Style)

I love fried chicken wings.

I love the time I spend after work on Fridays, drinking beer and thinking, “What seasoning should I use today?

The recipe I am going to introduce here is my next favorite seasoning after the “Friday fried chicken wings” I introduced before, using either five-spice powder or thirteen-spice powder.

Five-spice powder refers to a spice mixture of five spices: octagonal, lingzhi (clove), cassia, huajia (pepper), and fennel.

The thirteen spices in the thirteen spice blend are octagonal, pepper, fennel, cinnamon, cassia, black pepper, cinnabar, cardamom, cumin, ding xiang, ginger, licorice, and sanna.

This recipe is perfect for those of you who want to enjoy an authentic Chinese feeling easily. Conversely, if you don’t like the taste of octagonal spices, this is not for you. (You really shouldn’t.) I guess it depends on where you live, but here in Japan you can often find five-spice powder in supermarkets, but I have never seen thirteen-spice powder, and I buy it on the Internet.

I don’t know if it goes without saying, but if you want to pair it with a drink, definitely Shaoxing wine. Also, shochu with black oolong tea goes very well. I think the key is to make it with black oolong tea, not oolong tea.

Now, if you can find wings at the supermarket at a reasonable price, try them!

Chiken Wings (Hong Kong Style)

Servings

2

servings

Prep time

12

minutes

Cooking time

19

minutes

Ingredients

• 8 chicken wings

• frying oil

• Cooking sake(if not, white wine instead) 50ml

• 2 cloves garlic(grated)

• 2tbsp of flour

• 1 tbsp starch

• 2 tsp soy sauce

• coriander (as much as you want!)

• 1 to 2 tsp The thirteen spices or the five spices

• 1 tsp black vinegar

• 1 tsp black pepper

Directions

• The process of frying is the same as for “Friday fried chicken wings”. Add soy sauce in the process of adding grated garlic and cooking sake. Drain the fried chicken wings well.
• Transfer the fried chicken wings, drained of oil, to a bowl (or deep dish), sprinkle 1-2 teaspoons of jusan ko powder on top, and mix well to blend it all together. Finally, sprinkle black vinegar and black pepper over the top and blend all together.
• Finally, top with chopped coriander.