Chinese 5-spice are well known nowadays but I found that a lot of 5 spice mix have totally varying different flavour and taste profiles. Also we want to make everything from scratch, so we are going to use to marinate chicken wings! A handy hint – the 5 spices will keep for long time if you store them in air-tight containers!
Prep time: 10 minutes
Cooking time: 20 minutes
Sachie’s 5-Spice Mix:
1 Tbsp Star Anise, grounded
1 Tbsp Cinnamon, grounded
2 tsp sichuan pepper, grounded
1 tsp cloves, grounded
1 Tbsp fennel, grounded
1 kg chicken wings
20g shallots, grated
3 tsp of Sachie’s 5 spices mix
1 Tbsp chinese cooking wine
3 Tbsp Japanese soy sauce
3 Tbsp white sugar
1 tsp fresh ginger, grated
1/4 tsp white pepper
2 tsp sea salt
2-3 Tbsp vegetable / grapeseed oil
- Mix Sachie’s 5-spice ingredients and keep it in an air tight container.
- In a large bowl, mix all the ingredients, cover with cling-wrap and marinate the chicken wings in a fridge for 4 hours.
- Pre-heat oven for 180 degree on bake. Line baking paper on oven tray and set aside.
- Cut white part of spring onion, score lengthwise till mid part, open the spring onion so it looks like you have a few layers of spring onion. Fine julienne cut and soak in water with couple of ice cubes (it will curl up).
- Heat a large frying pan on medium-high heat and add 2-3 Tbsp oil. Cook chicken wings for a couple of minutes on each side until you see a nice golden brown colour.
- Remove from the heat and transfer to oven tray, cook the wings in the oven for 15 minutes or until cook though.
- Take them out of oven, garnish with spring onion and serve while hot!