Shanghai Chicken Wings
This recipe is from the Saveur Magazine too. But now it is a family favorite- just tweaked a bit.
1/3 choisin sauce
1/4 crice wine vinegar
1 clovegarlic, finely chopped
1 tspcrushed chili flakes
1 tspchinese five-spice powder
·peanut oil for frying
1 lbchicken wings,drumsticks and wings separated
·kosher salt to taste
How to Make Shanghai Chicken Wings
- Whisk together hoisin sauce, rice wine vinegar, garlic, chili flakes and five spice powder in a medium bowl; set aside.
- 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.
- 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.