Recipe courtesy of Lee Anne Wong
Total:
2 hr 45 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
2 hr 45 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 pounds chicken wings
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup dark brown sugar
  • 2 tablespoons minced garlic
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon Chinese five-spice powder
  • 1 teaspoon Szechuan peppercorns, dry toasted until fragrant
  • 5 dried red chiles, crushed
  • 1 bunch scallions, whites sliced thinly across, greens in 2-inch pieces
  • 1 star anise
  • 1/4 cup rice vinegar
  • 2 bottles ale beer, such as Bass or Sam Adams Summer Ale
  • 4 tablespoons butter
  • 50/50 cornstarch-all-purpose flour mixture, for dusting
  • Vegetable oil, for frying

Directions

Watch how to make this recipe.

In a large, heavy-bottomed pot or Dutch oven, combine the wings, soy sauce, sugar, garlic, ginger, five-spice, Szechuan peppercorns, dried chiles, scallion greens (reserve the sliced whites for garnish) and star anise. Mix all of the ingredients until well combined. You may marinate the wings overnight for a deeper flavor, if you wish.

Add the rice vinegar and beer to the pot. Bring the pot up to a boil over high heat, and then lower the heat to a rolling simmer. Braise the wings, uncovered, until they are tender, about 1 hour. Remove the wings from the braise to a sheet tray and refrigerate until cold.

Reduce the braise over medium heat until the consistency can thinly coat the back of a spoon. Strain the braising liquid through a fine mesh sieve, discarding the solids. Whisk in the butter to the glaze. Check for seasoning.

Preheat the deep-frying oil in a large pot to 375 degrees F.

Pat the chilled chicken wings dry, and then toss to coat in the cornstarch-flour mixture, shaking off any excess flour.

Deep-fry the wings in small batches, being careful to not overcrowd the pot, until dark brown and crispy, about 3 minutes. Drain the wings from the oil into a large bowl, adding the spicy beer glaze and tossing until well coated. Serve the wings hot garnished with the sliced scallion whites.

IDEAS YOU'LL LOVE

Honey-Ginger Chicken Wings

Recipe courtesy of Tiffani Thiessen

Chicken with Spinach

Braised Oxtail

Recipe courtesy of Russell Simmons

Chicken Shumai

Recipe courtesy of Bill Hurren

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

10am | 9c
11am | 10c
12pm | 11c
1pm | 12c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Good Eats

3pm | 2c

Good Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats

5pm | 4c

Good Eats

6pm | 5c

Good Eats

6:30pm | 5:30c

Good Eats

7pm | 6c

Good Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here