ORANGE-HOISIN SPICED CHICKEN WINGS
3 pounds chicken wings (about 12-14), at room temperature
FOR THE SPICE MIX:
2 tablespoons five-spice powder
1/2 teaspoon ground ginger
2 teaspoons chili powder
2 teaspoons kosher salt
1/2 teaspoon cayenne pepper
FOR THE ORANGE HOISIN SAUCE:
1 (8 ounces) bottle hoisin sauce
1/2 cup orange juice concentrate, thawed
1 teaspoon sesame seed oil
2 tablespoons rice vinegar
1/4 teaspoon chili powder
2 teaspoons orange zest
3 tablespoons chopped fresh cilantro
3 cups canola oil (for frying)
TO PREPARE THE SPICE MIX:
In a gallon-size plastic bag with zip top closure, combine five-spice powder, ginger, chili powder, salt and cayenne pepper for spice mix. Seal and shake well to blend.
MAKE ORANGE HOISIN SAUCE:
Combine in small saucepan over medium-high heat hoisin sauce, orange juice concentrate, sesame seed oil, rice vinegar and chili powder. Bring to a boil, reduce heat to low, and simmer for 5 minute. Remove from heat; stir in zest and cilantro. Cover and set aside.
TO COOK THE WINGS:
In a deep saucepan or stockpot, add oil and heat to 350 degrees F.
While oil is heating, add chicken wings to plastic bag with spice mixture. Shake until all wings are coated. Remove wings from bag, place in pot and fry, in batches, for 6 to 8 minutes, or until skin is crispy. Remove wings from oil and place on paper towels to drain.
After final batch of wings is cooked, place wings in large mixing bowl. Pour orange hoisin sauce over wings; toss well to coat.
Makes 4 servings
Source: Jane Milza in The Staten Island Advance, March 12, 2008 |