• Skip to main content
  • Skip to header right navigation
  • Skip to site footer
Umami Days

Umami Days

Meaty with a dash of veggies

  • Recipes
    • By meal
      • Breakfast
      • Lunch / dinner
      • Snacks
    • By main ingredient
      • Poultry
      • Meat
      • Seafood
      • Eggs
      • Mushrooms
      • Tofu
      • Vegetables
    • By carb
      • Rice
      • Noodles
      • Bread
  • Kitchen
    • Kitchen how-tos
    • Cooking ingredients
    • Kitchen tools
  • Food Tales
    • Edible Garden
    • Dining
  • Newsletter
  • Recipes
    • By meal
      • Breakfast
      • Lunch / dinner
      • Snacks
    • By main ingredient
      • Poultry
      • Meat
      • Seafood
      • Eggs
      • Mushrooms
      • Tofu
      • Vegetables
    • By carb
      • Rice
      • Noodles
      • Bread
  • Kitchen
    • Kitchen how-tos
    • Cooking ingredients
    • Kitchen tools
  • Food Tales
    • Edible Garden
    • Dining
  • Newsletter

Peanut-glazed five-spice fried chicken wings

02.10.2021 (Updated: 03.03.2025) in Lunch / Dinner, Main Courses

A fusion of Chinese and Thai cuisines, the chicken wings are seasoned with five-spice powder, double fried for extra crispness then tossed in peanut sauce (yes, the kind you’d dip satay in).

Five-spice fried chicken wings with peanut glaze

Can you imagine the complex flavors that hit your taste buds with every bite that crackles as your teeth pierce through the crispy coating? Simply delightful!

Where did the idea come from? Well, there was a time when we were experimenting with different ways to flavor and glaze fried chicken wings. We wanted to know which worked and which did not. And the idea of coating fried chicken with what is essentially a dipping sauce crossed my mind.

Is this dish difficult to execute? Not really. It’s just marinating, double frying and tossing with the glaze. But it essential that you have all the right seasonings to get the perfect blend of flavor.

Floured chicken wings

The five-spice powder joins salt and pepper to form the seasoning for the chicken wings. To give the wings time to soak up all that goodness, they are left to sit in the fridge for several hours, preferably overnight. The next day, just before frying, the chicken wings are tossed with starch.

Chicken wings after the first and second frying

The frying consists of two parts. The wings are fried over medium heat the first time then over high heat the second time. The photo on the left shows the wings after the first frying. The photo on the right was taken after they had been fried a second time. You can see the difference in color and texture.

Making peanut sauce (like the satay dipping sauce)

The ingredients list for the peanut glaze is longer than the list of ingredients for the seasoning. They’re all meticulously listed below. Suffice to say at this point that all those ingredients need to be heated and stirred until fully blended.

Fried chicken wings tossed in peanut sauce a la satay

That’s how the fried chicken wings look after they had been tossed in the peanut glaze. All that needs to be done is to transfer them to a plate and sprinkled with toasted sesame seeds, scallions and chili flakes.

Five-spice fried chicken wings with peanut glaze
Peanut-glazed five-spice fried chicken wings
Connie Veneracion
If you're new to double-fried chicken (a popular Asian technique) and you're thinking of skipping it and just fry the chicken once the usual way, I really urge you to reconsider. There's no crispness like the crispness of double-fried chicken. I salute the genius who invented it.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Marinating time 8 hours hrs
Total Time 8 hours hrs 25 minutes mins
Course Appetizer, Main Course
Cuisine Asian Fusion
Servings 4 people

Ingredients
  

Chicken wings

  • 12 chicken wings about 1.2 kilograms in total weight
  • 2 teaspoons Chinese five-spice powder
  • 3 tablespoons rock salt or 2 tablespoons table salt

To fry the chicken wings

  • ½ cup potato starch or corn starch
  • cooking oil

For the peanut glaze

  • 2 tablespoons lime juice (lemon juice is okay but you may need more)
  • 2 tablespoons grated palm sugar (dark brown sugar is an okay substitute but the flavor of the sauce will be different)
  • 2 tablespoons hoisin sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon grated ginger
  • ¼ cup unsweetened peanut butter (either smooth or chunky peanut butter will work)
  • ¼ cup butter
  • ½ teaspoon sesame seed oil

To garnish

  • 2 teaspoons toasted sesame seeds
  • 2 tablespoons finely sliced scallions
  • 1 teaspoon chili flakes

Instructions
 

Marinate the chicken wings

  • Wipe the chicken wings dry with paper towels.
  • Divide each wing into halves by cutting through the joint that separates the drumette from the wingette.
  • Place the chicken wings in a bowl, add the Chinese five-spice powder and salt, and mix well.
  • Cover the bowl and marinate the chicken wings in the fridge for eight hours or overnight.

Double fry the chicken wings

  • In a wok or frying pan, heat enough cooking oil to reach a depth of at least three inches.
  • Toss the chicken wings in starch; shake off the excess.
  • Over medium heat, fry the chicken wings in batches for about four minutes.
  • Turn up the heat to high and fry the chicken wings a second time for two minutes to ensure extra crispness.

Glaze the fried chicken wings

  • Pour off the oil from the pan (or use a clean one).
  • Dump in all the ingredients for the peanut glaze.
  • Cook the glaze, stirring often, until smooth and bubbly (a wire whisk is helpful to make sure there are no lumps).
  • Add the double-fried chicken wings to the peanut glaze and toss to coat each piece well.

Garnish your five-spice fried chicken wings

  • Sprinkle the toasted sesame seeds and half of the scallions over the chicken, and toss to distribute evenly.
  • Transfer the peanut-glazed five-spice powder fried chicken wings to a serving bowl and sprinkle with chili flakes and the rest of the scallions.
  • Serve immediately as an appetizer or with rice as a main course.
Pin Send Print

Disclosure: This post may contain affiliate links. As an Amazon Associate, the blog owner earns commission from qualifying purchases at no extra cost to you.

In the spotlight

Garlic butter corn and green beans in Noritake bowls

Garlic butter corn and green beans

Filipino beef kaldereta in white shallow bowl

Spicy beef kaldereta

Garlic spinach garnished with sesame seeds

Garlic spinach

Slow cooked beef bone marrow soup

Slow cooker bone marrow soup

Shrimp spring rolls

Hungry for more?

Subscribe to the newsletter to get the latest posts in your inbox.

No spam. Read the privacy policy.

More Chicken, Poultry

Chicken tikka

A la chicken tikka

Rice cooker Jainanese-style chicken

Rice cooker Hainanese-style chicken

Steamed chicken and mushrooms with black bean sauce rice bowl

Steamed chicken and mushrooms with black bean sauce

Pad see ew

Pad see ew

Sidebar

Connie Veneracion, 2020

Hi, I’m Connie!

Home cook and writer by passion, photographer by necessity, and good food, coffee and wine lover forever. I write recipes, cooking tips and food stories. No AI is used in creating content for this blog.

More about me and Umami Days.

  • About
  • Privacy
  • Copyright
  • No AI
  • Contact

Created by a human for humans · Copyright © 2025 Connie Veneracion · All Rights Reserved