Serious Eats: Recipes

Shanghai Chicken Wings

This wasn't the recipe I was planning to write about. I had a whole chicken cooking in a pot, and was very excited about the prospects, until I realized it was a total failure.

The only saving grace? I had clipped off the wings for another use, so at least I'd have something to eat for dinner. And I knew I'd be OK when I found this recipe from Saveur.

Why? Well, look at the ingredients in the sauce! Hoisin sauce gives it a backbone, while the rice wine vinegar adds zing. Then the five-spice powder and red chile flakes would give it some character. Sure enough, it was a delicious sauce. It's not better than Buffalo sauce, but that's not really the point. This is just another example of how fried wings and sauce can be so delicious.

Printed from http://www.seriouseats.com/recipes/2011/04/shanghai-chicken-wings-recipe.html

© Serious Eats