Don’t Chicken Out!
A crunchy chicken starter.
½rice wine vinegar
A Pinch of red pepper flakes
sliced ¼” thick
Chinese five-spice powder
Prepare the lollipops: Clean the wing drummettes and make sure the bone is scraped completely clean.
Make the brine
To a saucepan, add 1 1/2 cups water and the vinegar, honey, salt, soy sauce, peppercorns, pepper flakes, garlic, star anise, bay leaf and ginger.
Bring to a simmer over medium-high heat, stirring occasionally.
Pour the brine into a large bowl and add 1 1/2 cups ice to cool it down quickly.
Add the chicken lollipops to the brine, cover with plastic wrap and refrigerate for at least 30 minutes or up to 1 hour.
Remove the chicken and pat dry.
Prepare the dry rub
In a large bowl, combine the five-spice powder, garlic, ginger, mustard, paprika, salt and cayenne. Mix well to blend.
Set aside 1 tablespoon of the rub for later use in sauce, then add the chicken and coat thoroughly with the rub.
Fill a large, heavy pot with 2 to 3 inches of oil, and heat to 350 degrees F over medium-high heat. Working in batches, fry the chicken wings in the oil until brown and crispy, 6 to 7 minutes.