Shanghai Chicken Wings

Name: Shanghai Chicken Wings
Total time: PT0D0H0M
Yield: serves 2
Ingredients: 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

Serves
serves 2

These Asian-inspired chicken wings are equally delicious when served as part of a pupu platter or as an appetizer on their own.

Ingredients

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

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Instructions

Step 1

Whisk together hoisin sauce, rice wine vinegar, garlic, chili flakes, and five-spice powder in a medium bowl; set aside.

Step 2

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.

Step 3

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.

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.