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.
