Crispy Chinese Five-Spice Chicken Wings

1.In a large bowl, combine the Chinese five-spice powder, soy sauce, hoisin sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, salt, and black pepper. Mix well to form a marinade.

2.Add the chicken wings to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.

3.Remove the marinated chicken wings from the refrigerator and let them sit at room temperature for about 15 minutes.

4.In a separate bowl, mix the cornstarch with a pinch of salt and pepper. Dredge each chicken wing in the cornstarch mixture, shaking off any excess.

5.Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).

6.Carefully add the chicken wings to the hot oil in batches, ensuring not to overcrowd the pot. Fry the wings for about 8-10 minutes, or until they are golden brown and crispy.

7.Remove the wings from the oil and drain them on a paper towel-lined plate.

8.Once all the wings are fried, transfer them to a serving platter.

9.Garnish the crispy wings with chopped green onions and sesame seeds before serving.

10.Serve the wings hot, accompanied by your favorite dipping sauce if desired.