Shanghai Chicken Wings

Pat Duran


This recipe is so good I have added it to my football agenda. I usually make chicken drumettes, but these are almost better- my son says to make these for Super Bowl snack. He loves all things spicy.
This recipe is from the Saveur Magazine too. But now it is a family favorite- just tweaked a bit.


★★★★★ 1 vote

this makes only 2 servings
5 Min
10 Min


  • 1/3 c
    hoisin sauce
  • 1/4 c
    rice wine vinegar
  • 1 clove
    garlic, finely chopped
  • 1 tsp
    crushed chili flakes
  • 1 tsp
    chinese five-spice powder
  • ·
    peanut oil for frying
  • 1 lb
    chicken wings,drumsticks and wings separated
  • ·
    kosher salt to taste

How to Make Shanghai Chicken Wings


  1. Whisk together hoisin sauce, rice wine vinegar, garlic, chili flakes and five spice powder in a medium bowl; set aside.
  2. Heat 3-inches 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.
  3. With a slotted spoon, place the cooked chicken in the bowl of sauce; toss until it is fully coated. Transfer the chicken to 2 small plates; serve with remaining sauce over top. You will probably want to triple this recipe, they are that good.

Printable Recipe Card

About Shanghai Chicken Wings

Course/Dish: Poultry Appetizers
Other Tags: Quick & Easy Healthy

Show 19 Comments & Reviews

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17 Finger-Lickin’ Good Chicken Wing Recipes

Kitchen Crew @JustaPinch

Ditch those pesky napkins, the sauces on these chicken wing recipe are so insanely good you won’t want to miss a drop!

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