Shanghai Chicken Wings Print Email

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.
SERVES 2 - Saveur Issue #111