Shanghai Chicken Wings Recipe

Cooking Directions

• STEP 1.In a bowl, combine soy sauce, ginger, garlic, and Chinese five-spice powder. Add chicken wings and marinate for at least 1 hour.
• STEP 2.In a separate bowl, mix cornstarch and flour. Dredge the marinated wings in the flour mixture, ensuring they are evenly coated.
• STEP 3.Heat oil in a deep fryer or large pot to 375°F (190°C). Fry the wings in batches for about 8-10 minutes, or until golden brown and crispy.
• STEP 4.Remove the wings from the oil and place them on a paper towel-lined plate to drain excess oil.
• STEP 5.Serve the Shanghai Chicken Wings hot with your favorite dipping sauce.

Cooking Tips

• Make sure to pat dry the chicken wings before marinating to ensure the flavors penetrate the meat.
• For extra crispy wings, you can double-coat them by dipping them in the flour mixture again before frying.
• Serve the wings immediately after frying to maintain their crispiness.

Storage and Serving

• Leftover wings can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the wings on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
• Serve the reheated wings with fresh dipping sauce for best results.