Shanghai Chicken Wings
These Asian-inspired chicken wings are equally delicious when served as part of a pupu platter or as an appetizer on their own.
Yield: serves 2
- 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
- Whisk together hoisin sauce, rice wine vinegar, garlic, chili flakes, and five-spice powder in a medium bowl; set aside.
- 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.
- 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.