North Canton Style Chicken Wings
 

These wings are named for a Chinese restaurant that used to be in Philadelphia. For background, in Philly, particularly the less affluent areas, there is a Chinese take out place on every other corner. The food is cheap and usually not bad, and one of the most popular things are fried chicken wings. Usually they're just plain unbreaded wings fried whole with a bit of salt and pepper. North Canton was nothing special except for their wings. The first time I ate them I went right back and got another order. Incredible! Well I could never get the recipe out of them, and they ended up closing down. I've got a knack for reproducing recipes after I taste them, but this one took quite a bit of trying to get close enough to call a success. Here it is, for 10 whole wings:

Marinade:
4 oz soy sauce
1 tsp garlic powder
1 tbsp five spice
Mix ingredients in a one gallon zip loc bag along with 10 whole chicken wings and marinate at least 2 hours, overnight is better.


Sauce:
2 oz soy sauce
2 oz honey
1 tsp five spice
pinch of garlic powder

Shake excess marinade off the wings and cook to doneness. Deep frying, roasting or grilling all give good results.

Place wings in a large bowl with the sauce and toss to coat lightly.

Enjoy!

Very glad you figured it out so you can enjoy it whenever you wish. :)

I was looking for a wing recipe for this weekend. I think I will add ginger juice to marinade.

Excellent. I love my Buffalo wings, but husband can't eat them because of the spice (ulcer). He makes them for me regularly anyway. Now I have a taste-approved Canton wing I can marinate at the same time. He will be grateful. ;)

An update... FINALLY got around to doing this. We did cooking under broiler. Pretty imperative with the 50 mph gusts of wind here the last few days. A grill would not have been a good idea.

EXCELLENT recipe! We will repeat again soon! Had it with a Napa cabbage recipe I've had for eons, and it was the perfect side. Yum Yum.

Glad to hear it Sharon!

Oh YUM! My late husband was Chinese but born in India and these 2 cuisines are my faves(but I'm partial to the latter). I will try your recipe tho.