Shanghai Chicken Wings

  • 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.


  • 13 cup hoisin sauce
  • 14 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


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.

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