- 24 chicken wing pieces or drumettes, 2.5 to 3 pounds
- 1/4 cup reduced-sodium soy sauce
- 1 1/2 cup to 2 tablespoons sesame or vegetable oil
- 1/2 teaspoon onion powder
- 2 teaspoon five-spice powder
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup all-purpose flour, more if needed
- 1/2 teaspoon garlic powder
- 1 teaspoon bottle store-bought sweet chili sauce
- 2 tablespoon toasted white sesame seeds, optional for garnish
To make the marinade, combine the soy sauce, sesame oil, onion powder, five-spice powder and black pepper in a small bowl.
If using whole wings, cut the chicken at the joints to make three pieces.
Discard the tips.
In a resealable gallon-size plastic food storage bag, place the chicken wing pieces or drumettes.
Add the marinade to the plastic bag.
Seal the bag and turn to coat the chicken wings.
Refrigerate for at least one hour and up to 12 hours, turning the bag occasionally.
Remove the wings from the marinade.
In a clean resealable plastic food storage bag, pour the flour.
Add the wings a few pieces at a time, shake to coat then shake off excess flour.
In a deep skillet, pour canola oil and heat to 350 degrees Fahrenheit.
Fry the wings in batches until crisp and the juices run clear when pierced near the bone with a sharp knife.
Drain on paper towels.
In a large bowl, pour the chili sauce.
While warm, add the chicken wings to the bowl and toss them to coat with the chili sauce.
Serve warm or at room temperature, garnished with toasted sesame seeds if desired.