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.
Shanghai Chicken Wings
About This Recipe
|Active time:||20 minutes|
|Total time:||20 minutes|
- ⅓ cup hoisin sauce
- ¼ cup rice wine vinegar
- 1 garlic clove, minced
- 1 teaspoon crushed chili flakes
- 1 teaspoon Chinese five-spice powder
- peanut oil for frying
- 1 pound chicken wings, drumsticks and wings separated, tips discarded
- kosher salt
- 4 stalks celery, ends tried, cut into matchsticks
Whisk together the hoisin, rice wine vinegar, garlic, chili flakes, and five-spice powder in a medium-sized bowl. Set aside.
Pour enough oil to come up 3-inches in a 4-quart saucepan. Turn the heat to medium and bring oil to 360 degrees.
Add as many chicken wings as will fit in one layer, and cook, stirring occasionally, until golden brown, about 10 minutes. Repeat process with remaining wings.
Drain wings on paper towels, and then toss with the sauce. Serve with celery.