This chicken wing recipe offers a taste of Asia via a delicious soy, ginger, and chile sauce. Serve these chicken wings hot or chilled.
Rinse chicken wings; pat dry with paper towels. Cut off and discard tips of chicken wings. Cut wings at joints to form 24 to 36 pieces. In a kettle combine water, soy sauce, ginger, leek, sugar, vinegar, chili peppers, Homemade Five-Spice Powder, and garlic. Bring to boiling. Add chicken. Return to boiling; reduce heat. Simmer, covered, 20 to 25 minutes or until chicken is no longer pink. Remove chicken with a slotted spoon. Serve hot or chilled. Makes 12 to 18 appetizer servings.
In a small bowl combine cinnamon, aniseed, fennel seed, Szechwan pepper, and cloves. Store in a covered container. Makes about 1 tablespoon.