Shanghai Chicken Wings

By sarah_carroll

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

Preparation

Step 1

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


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.


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.