Twice Cooked Chicken Wings and…In the Spirit of the Super-Bowl

Here in the Southern Hemisphere we are a long way from that Nation-stopping event, The Super Bowl.  But that doesn’t mean we don’t do our bit to join in on all the excitement.

Twice Cooked Chicken Wings with Five-Spice and Black Caramel Vinegar

I read on the Three Cookies blog this morning that while watching the Super Bowl, Americans will consume 1.25 billion chicken wings.  That’s the wings from more than 750 million flightless birds.  Distributed fairly, that works out to be four wings for every man, woman and child.  And some people aren’t going to eat any so you have to wonder how many some people can eat in one sitting.  Buffalo wings are apparently one of the most commonly eaten snacks while watching the game.

Fortunately, our Aussie chicken wings were not exported to the USA to help them source the 1.25 billion they needed to get through an afternoon of football and so I was able to purchase my wings without any trouble.

I’ve made Thai inspired wings instead of buffalo wings because these are an absolute favourite with my family.  We had them for dinner last night and although it was Sunday here it was still Saturday in the USA so the game hadn’t yet started.  But that didn’t stop us from enjoying our wings and discussing which team might be victorious.

We’ll look forward to seeing highlights of the game on TV later today.

Did you eat your share of wings today?

Twice Cooked Chicken Wings with Five-Spice and Black Vinegar Caramel

Warning:  These are highly addictive and it’s impossible to stop at just one so in an effort to avoid tears and disappointment, best to purchase a double quantity of wings.  (You won’t need to double any of the other components).

Delicious Twice-Cooked Wings

Makes:  12

Degree of Difficulty:  2/5

Cost:  Chicken wings are very inexpensive and the remaining ingredients are available from Asian supermarkets and are cheap to purchase.

  • 1 kg (2.2lb) chicken wings (about 12)
  • 2 1/2 ltrs (4 pints) master stock (recipe to follow)
  • 1 ltr (34 fl oz) vegetable

Five-Spice Salt

  • 1 tbspn white pepper
  • 1 tbspn five-spice powder
  • 3 tbspns sea salt

Black Vinegar Caramel

  • 1 cup (250g/80z) white sugar
  • 3 tbspns water
  • 1/2 cup (125ml/4 fl oz) black vinegar
  • 1/2 tbspn light soy sauce

Wings this good don’t last long

Trim wing tips from chicken and discard or use to make chicken stock.   Bring master stock to boil in  a large saucepan or pot and add the chicken wings.  Reduce to a low simmer and poach gently for 15 minutes, then let cool in stock.  Remove, drain well on paper towel and refrigerate uncovered overnight.

Heat the oil in a wok and cook the wings in batches for about 5 minutes or until the skin crisps.  Drain well on paper towel, keeping warm between batches in a low oven.  Transfer to a serving platter and sprinkle with Five-Spice Salt.  Serve with Black Vinegar Caramel as a dipping sauce.

To make five-spice salt:  Grind white pepper and mix with five-spice powder and sea salt.  Store in airtight container.

To make black vinegar caramel:  Place sugar and water in a saucepan and bring to the boil, stirring once or twice to stop sugar sticking to the base of pan.  Once the mixture starts to boil, don’t stir or the sugar can re-crystallise.  Keep boiling until the sugar has reached a rich golden brown colour.  Very carefully, as it can splatter, add the vinegar and soy sauce.  Bring back to the boil and simmer until slightly thickened.  Cool and store in a clean container until needed.

This dipping sauce will keep for months in the fridge.

Master Stock:

  • 2 ltr (3 1/2 pints) of water
  • 250ml (8 fl oz) Shaoxing Wine
  • 125ml (4 fl oz) light soy sauce
  • 75 ml (2 1/2 fl oz) dark soy sauce
  • 100g (3 1/2 oz) yellow rock sugar
  • 2 pieces tangerine peel
  • 2 pieces cassia bark
  • 4 pieces star anise
  • 1 knob ginger, roughly chopped
  • 4 cloves garlic, peeled

Bring all the ingredients to boil in a large pot, simmer for half an hour.  Strain.  Makes about 2 1/2 ltrs (4 pints).  Any leftover master stock can be either refrigerated for up to a week or frozen for several months.  Us as a base for soups, add a few spoonfuls to a stir-fry or use for braising meats.

This recipe is from Spirit House, Essentially Thai. 

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Comments

  1. That was hilarious… You certainly wouldn’t want to be a chicken or a turkey in the USA!
    Great Lookin’ wings!

  2. I am a complete whore for chicken wings – I would eat well more than 4 if they were offered! These look much nicer than buffalo wings.

  3. This chicken would be inhaled in no time at any one of our family gatherings let me tell you 🙂 Five spice and chicken….oh joy!

  4. HELLLOOOOOO I have so missed reading your posts Hun. I have been so flatout with my return to work and I have been dying to see what you have been up to. I have 8 yes 8 of your posts to catch up on tonight so I am a little excited. It is kinda like a double length episode of your face tv show 🙂
    Well without even trying we are I. The Super owl cool group tonight as we had chicken wings for dinner too. Only cause I was late home from work and my hubby and boys cooked them (they are a fave).
    Hope you have been keeping well lovely 🙂 xx

    • LMAO oh my Lord how many spelling mistakes and word mistakes can auto correct give me in one comment. I the Super Owl cool group???? What the??? Just disregard my comment. It makes no sense at all. Just go watch your FACE TV show lol xx

  5. These look outstanding …. but I’m sad to say that I didn’t have any wings at our neighborhood Super Bowl party – but that is only because no wings were present! 🙁

  6. It looks good, and the recipe flavors look so interesting. How would this work with other chicken parts? My husband and son are wing eaters, but I prefer more meat if I’m going to the trouble to cook and eat! I’m wondering if this would work with chicken thighs, for example?

  7. Very tasty wing recipe, Charlie! I had 1 wing last night, so I did not meet my quota! But then again, that’s 15 less minutes I have to run on the treadmill today! 😉

  8. I love chicken wings (though the price they charge for them these days … the same as chicken breast…is absurd) and this recipe sounds like it would produce a very tasty treat. I don’t know ANYONE who could eat just one. One dozen would be more like it. 🙂

  9. I’ve never thought of watching or celebrating the Super Bowl but why not, good excuse and wow hahaha that’s a lot of chicken wings that they eat!!! 🙂

    My sister would love to try these chicken wings ~

  10. I didn’t eat a single wing yesterday. Shrimp tacos were on our plates as we watched the game. I’d love to try these Thai-spiced wings and your sauce though!

  11. What a refreshingly new way to prepare chicken wings! I might just have to make this using regular chicken pieces.

  12. That is an unbelievable number of chicken wings! I can’t imagine how they eat so many!

  13. You know that I never tasted chicken wings before in my life! Do you eat the skin?

    They look indeed very tasty though!

    I also love that special black vinegar caramel! Looks so appetizing too! 😉

    • hotlyspiced says:

      Hi Sophie, chicken wings are commonly eaten here in Australia. People do eat the skin. They are very tasty and extremely versatile.

  14. I may be American, but I didn’t watch the game, or eat wings. Perhaps I’m an imposter?

  15. I wonder if Americans make their own version of a party pie when the NRL grand final is on?

    If they don’t, they should!
    🙂

  16. Oh how, fantastic, we Judy live chicken wings too- Yumm… I just bought the Spirit House B B Q cookbook on the weekend and it is full of great recipes, I don’t have this one yet though but if all the recipes are this yummy I will 🙂

  17. I love that you stepped into our big eating game day!! Now these are really some flavorful wings!! Twice cooked is one thing, but then the black vinegar caramel just sends this over the top! I heed your warning and will make sure I’m not alone in the kitchen with these or they will be all gone!!

  18. They were the best bloody wings I have EVER had!!
    Thank Darl.
    Xx

  19. I bet these wings disappear fast, especially with that vinegar caramel sauce! The “wings stats” remind me of when McDonald’s first introduced McNuggets. They were far more popular than had been forecast and simultaneously caused a nationwide shortage of chicken white meat and a corresponding surplus of dark meat. Poor chickens just can’t catch a break.

  20. Chicken wings with five spice? I’m all in!

  21. I love chicken wings, but always feel like I’m eating something I shouldn’t…… now that I know how many chickens are now flightless maybe I am right to feel that guilt!

  22. Twice cooked wings? Those look truly tasty, my friend!

  23. I’m *sooooooooooo* not used to the Super Bowl! 😉 (I’m from Germany, we don’t have Sper Bowl over here.) Those chicken wings look pretty nice, though! 🙂

  24. I can not wait to give this recipe a try. Wings are one of my favorite foods any day and I am always excited about a new flavor. I might make a triple portion, because 2 will be just for me.

  25. Dear Charlie Louie

    I love chicken wings and totally agree it is one of the great snacks for watching sports 🙂

    If my maths serves me correctly, I think it’s 625 million flightless chickens although some chickens may have more than 2 wings 🙂

    Here’s are 3 of my fave chicken wing recipes which I thought you might enjoy. I experimented with some wonderful spices which I got from the wholesale Sydney markets.

    http://chopinandmysaucepan.com/slow-baked-turmeric-chicken

    • hotlyspiced says:

      Oh dear. My pitiful maths has caught up with me. Thanks so much for letting me know. Tragic that I don’t know how to properly halve 1.25 billion!

  26. Wow! That looks so delish — admire your effort to showcase deliciousness in honor of super bowl 🙂

  27. I think that chicken could be three times cooked and it would still look juicy and amazing Charlie lol. I am definitely saving this recipe to add to my chicken recipe collection. Love this

  28. They look delicious! And hehe imagine if there were a chicken wing shortage and they had to import ours! 😀

  29. Those look delicious! A great Superbowl treat.

    Cheers,

    Rosa

  30. Hi Charlie – that’s a great looking recipe… I love the sound of the “master stock”, and the final product looks wonderful – crispy, beautifully spiced. I’m not a massive fan of chicken wings, although I enjoy them when they’re done well – this would definitely be something for me 🙂

    • hotlyspiced says:

      Hi Charles, I’m sure this recipe would work just as well with other parts of the chicken. I’m sure you could cut up a whole chicken and do the same thing. The master stock is great to have on hand and has many uses.

  31. those are staggering figures! love the flavours in the dipping sauce

  32. How incredibly delicious! I adore chicken wings, but I’m having the hardest time sourcing free range ones. Thanks for the recipe, Charlie!

    • hotlyspiced says:

      Hi Celia. I was able to buy organic free-range chicken wings. I bought them from Woolworths. They were incredibly cheap. Carl wonders why we can’t dine on chicken wings every night of the week!

  33. These really do sound fantastic!
    🙂 Mandy

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