Sizzling Spicy Five Spice Chicken Drumettes

Mala Wuxiang Ji Tui (麻辣五香鸡翅根)

Little chicken drumettes are marinated in the classic five spice flavor, double-fried until ultra-crispy, and then dusted with a sizzling spicy Chinese Barbecue Seasoning.

These Five-Spice Chicken Drumettes are simply flourless fried chicken wings using the upper portion known as the drumette. BUT this is only one option. Chicken Wings (a.k.a. flats), Wing Tips, and even Chicken Drumsticks can all be used in the following recipe. Also, this recipe could be easily converted into a battered or breaded Chicken version. Even without breading, the double-frying process will create a crispy texture and keep the meat moist and tender.

When making this dish, I prefer to use Chicken Drumettes. But, in fact, any portion of the Wing can be used as well as any combination of Drumettes, Flats, and Tips. The Chicken Wings don’t even need to be broken down, but can be fried whole. However, breaking the Wing down into parts will give more control during the frying process, ensuring each piece is perfectly cooked. Other than Wings, small Chicken Drumsticks could be made with this same recipe – simply adjust the cooking time.

The following recipe has a lot of seasonings. However, the only ones that are essential are those listed among the Marinade. Since most of the seasonings found in the Marinade are needed for the Seasoning Powder, it’s quite convenient to make this seasoning mix. The Seasoning Powder is actually just a version of Chinese BBQ Seasoning, so if you already have homemade Chinese Barbecue Seasoning or a store-bought version, use that instead. Chinese BBQ Seasoning is often sprinkled on top of fried food or served on a little dipping plate alongside it. The following recipe makes quite a bit more seasoning than what is needed for the Chicken Drumettes, so use it with your favorite fast foods such as fries, fried chicken, and burgers.

Prep Time: 24 hrs.

Cook Time: 10 min.

Total Time: 24 hrs. 10 min

Serving: 2 people

Ingredients

500 grams of Chicken Drumettes (AND / OR Chicken Wings)

Marinade
1/4 cup Shaoxing Rice Wine
1/4 cup Ginger-Scallion Slurry (1/4 cup Water, 2-inch block of Ginger, 2-inch white stalk of Scallion)
1/4 tsp. Dark Soy Sauce
1 tsp. Chinese Five Spice Powder OR Chinese Thirteen Spice Powder
1 tsp. Red Chili Powder
1/2 tsp. ground Sichuan Pepper
1/2 tsp. Garlic Powder
1/2 tsp. Salt
1/2 tsp. MSG
1/2 tsp. Chicken Bouillon Powder
1/2 tsp. White Sugar
1/4 tsp. ground White Pepper

Seasoning Powder (Optional; Can be replaced with store-bought Chinese BBQ Seasoning)
1 – 2 Tbsp. Red Chili Powder
1 tsp. Chinese Five Spice Powder OR Chinese Thirteen Spice Powder
1/2 tsp. freshly ground Green Sichuan Pepper
1/2 tsp. Salt
1/2 tsp. MSG
1/2 tsp. Chicken Bouillon Powder
1/4 tsp. White Sugar
1/4 tsp. ground White Pepper
1/4 tsp. Garlic Powder
1/4 tsp. Ginger Powder
1/4 tsp. ground Cumin
1/2 tsp. Cumin Seeds
1/2 tsp. Sesame Seeds

Peanut Oil (Enough for Deep Frying)

Directions

1.) Wash off the Chicken Drumettes and place them in a large mixing bowl. Add all of the Marinade ingredients (Rice Wine, Ginger-Scallion Slurry, Dark Soy Sauce, Five Spice, Chili Powder, Sichuan Pepper, Garlic, Salt, MSG, Chicken Bouillon, Sugar, and White Pepper). Mix thoroughly and allow the Chicken Drumettes to marinate overnight.

2.) The following day prepare the Seasoning Powder (Chili Powder, Five-Spice, Sichuan Pepper, Salt, MSG, Chicken Bouillon, Sugar, White Pepper, Garlic, Ginger, and Cumin Powder) by mixing these ingredients together and preferably by adding them to a blender or spice grinder to combine them into a fine powder. Sift the Seasoning Powder through a wire strainer into a bowl to remove any large, hard debris after grinding.

3.) Fill a seasoned wok at least 1/3 full but no more than 1/2 full with Peanut Oil and heat on medium until hot. Shake off any excess Marinade from each Chicken Drumette as you carefully add them one by one to the hot oil. Gently stir them as they cook for 5 minutes until starting to turn golden.

(If using larger pieces of Chicken such as Legs or Drumsticks, cook them longer for about 10 minutes. Gently stirring the Chicken pieces as they fry will prevent them from sticking to each other or to the bottom of the wok and developing black spots).

4.) Remove the Chicken Drumettes and place them on a wire rack set over a rimmed baking sheet. Use a wire strainer to scoop out any remaining debris from the Oil.

5.) Increase the heat to medium-high and return the Chicken Drumettes to the hot Oil, double-frying them for another 5 minutes until golden and crispy.

(The double-frying is the key to getting incredibly crispy skin without breading the Chicken. Even if the Chicken is breaded, double-frying will give the breading a crispier crunch).

6.) Remove the Chicken Drumettes either onto the wire rack once more or onto the serving plate. Regardless, while the Chicken Drumettes are still hot, sprinkle them with plenty of the Seasoning Powder and then serve.

 

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