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Five Spice Chicken Wings with Vietnamese Dipping Sauce

Five spice powder is so easy to make at home – the extra effort is worth it"


1 garlic clove
1 one-inch piece ginger
2 pounds chicken wings – cut into 2
2 1/2 teaspoons five spice powder
2 teaspoons soy sauce
1 teaspoon kosher salt

1 small jalapeno, seeded
1 one inch piece ginger
1/4 cup ketchup
2 tablespoons fish sauce
2 teaspoons soy sauce
2 teaspoons brown sugar
2 teaspoons lime juice


Chop the garlic and ginger together in the Cuisinart Mini Prep Plus. Sprinkle the wings thoroughly with 2 teaspoons of the five spice powder. Place the wings in a sealable plastic bag with the soy sauce and chopped garlic and ginger. Manipulate the bag so that the wings are completely covered with the marinade ingredients. Leave in refrigerator for 2 hours.
While wings are marinating, prepare the sauce.
Chop the jalapeno and ginger together in the Cuisinart Mini Prep and place in a small mixing bowl. Stir remaining sauce ingredients together into bowl.
Stir together the remaining five spice powder and salt. Reserve.
Once wings have marinated for the 2 hours preheat Cuisinart Deep Fryer to 375°F. Fry the wings in 3 batches. They should take approximately 9 minutes per batch; wings should be crispy and completely cooked through.
Once each batch is fried place on layered paper towels and toss with a pinch of the five-spice salt.
Serve immediately with dipping sauce.

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Makes 2 to 4 servings

Nutritional Information
Per Serving

Calories 515 (38% from fat) • carb.9g • pro. 70g • fat 21g • sat. fat 6g • chol. 191mg • sod. 1216mg • calc. 0mg • fiber 46g

This recipe can be prepared using the following Cuisinart® products:
Compact Deep Fryer
Mini-Prep® Plus Processor
Mini-Prep® Plus 4-Cup Food Processor

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