Spicy Asian Chicken Wings Recipe - Cooking Index
Spicy Asian Chicken Wings Recipe - Cooking Index
| 10 | Chicken wings in 3 pieces - discard tips | |
| 1 cup | All-purpose flour | |
| 1 teaspoon | Five-spice powder | |
| 1/2 teaspoon | Cayenne pepper | |
| Sauce | ||
| 2 teaspoons | Vegetable oil | |
| 6 teaspoons | Chili peppers - crushed (small) | |
| 1/4 cup | Low-sodium chicken broth | |
| 1 tablespoon | Soy sauce | |
| 1/4 teaspoon | Hot-chili sesame oil | |
| Cayenne pepper - to taste | ||
| Chinese parsley -- | ||
| (cilantro) |
In a plastic bag, place flour, five-spice powder, and cayenne pepper. Add chicken wings and shake to coat all the wings. Line baking pan with aluminum foil for easy clean-up. Coat rack in baking pan w/oil or non-stick spray. Heat oven to 425 degrees. Place chicken wings on rack in baking pan, cook for 45 minutes until golden brown, checking and turning once (the chicken not you.) Heat a wok w/vegetable oil, add chili peppers.
When they turn black, remove and discard. Lower heat, add broth, soy sauce, hot-chili sesame oil, cayenne pepper to taste. When wings are brown and done, remove from oven and toss quickly in wok with sauce, just enough to lightly coat the chicken. Serve on a bed of Chinese parsley.
Recipe By: Wok Wiz
Source:
Cooking Light, Sept 1994, page 102
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