- 4 ServingsServings
- 3 pounds chicken wings (12-14)
- 2 TBLS five spice powder
- 1/2 tsp ground ginger
- 2 tsps chili powder
- 2 tsps kosher salt
- 1/2 tsp cayenne pepperOrange Hoisin Sauce:
Orange Hoisin Sauce:
- 1 bottle (8 oz) hoisin sauce
- 1/2 cup orange juice concentrate, thawed
- 1 tsp sesame seed oil
- 2 TBLS rice vinegar
- 1/4 tsp chili powder
- 2 tsps orange zest
- 3 TBLS chopped cilantro
- 3 cups canola oil, for frying
1 In a gallon-size plastic bag with zip top closure, combine all ingredients for spice mix. Seal and shake well to blend.
2 Make Orange Hoisin Sauce by combining in small saucepan over medium-high heat hoisin sauce, orange juice concentrate, sesame seed oil, rice vinegar and chili powder.
3 Bring to a boil, reduce heat to low, and simmer for five minute. Remove from heat; stir in zest and cilantro. Cover and set aside.
4 In a deep saucepan or stockpot, add oil and heat to 350 F. While oil is heating, add chicken wings to plastic bag with spice mixture.
5 Shake until all wings are coated. Remove wings from bag, place in pot and fry, in batches, for 6 – 8 minutes, or until skin is crispy.
6 Remove wings from oil and place on paper towels to drain.
7 After final batch of wings is cooked, place wings in large mixing bowl. Pour Orange Hoisin Sauce over wings; toss well to coat.
Source: National Chicken Council