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


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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


  • 1Whisk together hoisin sauce, rice wine vinegar, garlic, chili flakes and five spice powder in a medium bowl; set aside.
  • 2Heat 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.
  • 3With 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

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