CHINESE SPICED CHICKEN WINGS
Trader Vic's Restaurant Recipe
2 pounds chicken drumettes
1/2 cup soy sauce
1 tablespoon Chinese five spice powder
1/4 cup kosher salt
1 teaspoon celery salt
1 teaspoon paprika
1/4 teaspoon cayenne
peanut oil, for frying
watercress, for garnish
Arrange the chicken drumettes in a shallow heat proof pie plate that fits inside a steamer. Pour the soy sauce and sprinkle the five spice powder over the chicken and stir to coat. Cover and marinate in the refrigerator for at least 4 hours and up to overnight.
Prepare the steamer for steaming. Set the plate of chicken in the steamer and cook, covered, for 10 minutes. Carefully remove the chicken from the steamer and arrange pn a wire rack set on a baking sheet. Allow to cool and dry.
To make the savory salt, in a small bowl, combine the salt, celery salt, paprika, and cayenne. Set aside.
To deep fry the chicken, heat 3 inches of oil to 375 degrees in a deep, heavy pan over medium high heat. Pat the chicken dry with paper towels. The more moisture you can remove, the less the chicken will spatter during frying. Carefully lower the chicken into the hot oil and cook, turning once, until golden brown, about 7 minutes. Using a slotted spoon or tongs, remove the chicken and drain on a wire rack set over paper towels.
To serve, sprinkle the wings lightly with the savory salt an arrange on a napkin lined platter. Garnish with watercress and serve immediately.