Eat and Drink Super Bowl recipe: Chao Chao’s 5-spice chicken wings Put a Vietnamese spin on chicken wings with Chao Chao's recipe. Photo Credit: Chao Chao By Meredith Deliso firstname.lastname@example.org @themerryness February 2, 2017 5:01 PM Print Share fbShare Tweet Email Buffalo may be the standard style, but put a Vietnamese spin on your chicken wings this Super Bowl with this recipe from the hot spot Chao Chao. Five-spice chicken wings By executive chef Stephan Brezinsky 10 lb. whole chicken wings MARINADE 7 medium sized shallots, minced 15 garlic cloves, peeled and minced 1 thick 5” piece of ginger, peeled and minced 2 tbsp. Five Spice powder 3/4 cups sugar 3/4 cups soy sauce 2 tsp. black pepper 2 cups fish sauce 2 cups water BATTER Combine 2 parts rice flour, 1 part water Break down wings into drumettes and flats (or buy wings already butchered). Combine marinade ingredients in a bowl. Place wings in marinade overnight. Remove wings from marinade and brush off any chunks. Prepare one bowl with the batter, and another with just rice flour. Dip wings first in the batter, then in rice flour. Fry in a neutral oil at 350 degrees until cooked through, about 8 minutes (the rice flour does not brown so take your time). Allow wings to cool slightly on a rack after frying, then toss with sauce (see below) in a bowl. SAUCE 5 tbsp. brown sugar 1/4 cup rice vinegar 1 lime, juiced 1 tbsp. fish sauce 1 tsp. chili flakes Add all ingredients in a pot and reduce over medium heat until thick and syrup like. Add more fish sauce or brown sugar depending on whether you want it saltier or sweeter. By Meredith Deliso email@example.com @themerryness Meredith has been a features editor with amNewYork since 2013, covering dining, health, travel and books. Share on Facebook Share on Twitter Comments We're revamping our Comments section. Learn more and share your input.