SHANGHAI CHICKEN WINGS
This recipe is so good I have added it to my football agenda. I usually make chicken drumettes, but these are almost better- my son says to make these for Super Bowl snack. He loves all things spicy. This recipe is from the Saveur Magazine too. But now it is a family favorite- just tweaked a bit.
Provided by Pat Duran @kitchenChatter
Categories Poultry Appetizers
Number Of Ingredients 8
Steps:
- Whisk together hoisin sauce, rice wine vinegar, garlic, chili flakes and five spice powder in a medium bowl; set aside.
- Heat 3-inches 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 of sauce; toss until it is fully coated. Transfer the chicken to 2 small plates; serve with remaining sauce over top. You will probably want to triple this recipe, they are that good.
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