Shanghai Chicken Wings

These Shanghai Chicken Wings are delicious when served as an appetizer. So easy and super tasty! A nice change from your average hot wings. This recipe is so good I have added it to my football agenda. I usually make chicken drumettes, but these are almost better.

Not what you are looking for? Try these other wing variations: Gina’s Honey Mustard Kiss Wings, Plum Sauced Chicken Wings or Alton Brown’s Buffalo Wings.

Author: Sauver
Prep Time: 15
Cook Time: 10
Total Time: 25

Ingredients

Scale

1⁄3 cup hoisin sauce
1⁄4 cup rice wine vinegar
1 clove garlic, finely chopped
1 tsp. crushed chili flakes
1 tsp. Chinese five-spice powder
Peanut oil
1 lb. chicken wings, drumsticks and wings separated
Kosher salt to taste

Cook Mode Prevent your screen from going dark

Instructions

Whisk together hoisin sauce, rice wine vinegar, garlic, chili flakes, and five-spice powder in a medium bowl; set aside.
Heat 3″ of peanut oil in a 4-quart saucepan over medium heat until a deep-fry thermometer registers 360°. Working in batches, fry chicken in hot oil until the skin turns bubbly and golden brown and the meat is cooked through, about 10 minutes.
With a slotted spoon, place the cooked chicken in the bowl with sauce; toss until it is fully coated. Transfer the chicken to 2 small plates; serve with remaining sauce spooned over top.

Nutrition

Serving Size: 2

Find it online: https://goingmywayz.com/shanghai-chicken-wings/