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
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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Warmdaddy's Braised Turkey Wings

Recipe courtesy of Warmdaddy's

Beer Braised Brisket

Recipe courtesy of Susan Vu

Crispy Chicken Wings Confit

Recipe courtesy of Greenhouse Tavern

Sticky Honey-Soy Chicken Wings

Recipe courtesy of Tyler Florence

Honey-Ginger Chicken Wings

Recipe courtesy of Tiffani Thiessen

Spiced Honey-Glazed Chicken Wings

Recipe courtesy of Andrea Albin

Ginger Sesame Chicken Wings

Recipe courtesy of Christina Arokiasamy

Braised Chicken (Dak Dori Tang)

Recipe courtesy of Esther Choi

On TV

Sugar Showdown

7:30am | 6:30c

Sugar Showdown

8:30am | 7:30c

Sugar Showdown

9:30am | 8:30c

Unique Sweets

10am | 9c

Unique Sweets

10:30am | 9:30c

Unique Sweets

11am | 10c

Unique Sweets

11:30am | 10:30c

Extreme Cake Makers

12:30pm | 11:30c

Crazy Cakes

1pm | 12c

Crazy Cakes

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Wars

3pm | 2c

Cake Wars

4pm | 3c

Cake Wars

5pm | 4c

Cake Wars

6pm | 5c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Crazy Cakes

11pm | 10c

Crazy Cakes

11:30pm | 10:30c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Crazy Cakes

3am | 2c

Crazy Cakes

3:30am | 2:30c

So Much Pretty Food Here