These wings are a perfect blend of rich Asian inspired flavors with a sticky sweet sauce over spice-rubbed chicken. And sure, you could just order out, but these are cooked in a bit of oil just to get things going before being finished in the oven for a not-so-deep-fried alterative with tons of flavor.
Nothing is more fun than a good night out with shared platters of finger-licking kind of food, cold beer, and good friends. Those are the kinds of nights filled with laughter. Now, if you are anything like me, the local wing chain has started to let you down, and even with cheap wings and beer, things are getting a little rough. I’m moving friend night to Chez Carnivore. Grab the suspenders and some flair. These wings are going to be the hit of your next get together. Screw going out! Bring the party to you. Shanghai Wings, yup.
At least you know the wings will be good!
How to make chicken wings
There are a million ways to make chicken wings – but my two favorites involve throwing them right on the grill – or frying.
This version uses the fry method but also finishes the wings off in the broiler to crisp them up nicely, giving them a rather grill-like charm.
To do this, they are fried for a few minutes but only in a little bit of oil, to really kick start the cooking process, and not at all like deep frying.
Then they are tossed in a bit of sauce and finished under the mighty and long-forgotten broiler which does a great job at exposing the wings to a little flame-kissed love, oven style. The sauce cooking under the broiler also helps create that great texture on the skin – and adds so much flavor.
Finally, and this is a trick I use on all of my sauced wings, is to toss them again when they are fresh and hot in more sauce! The new sauce clings to the wings and really levels up the flavor.
Want more game day inspiration? Try some of my wing recipes
- Ginger Lime Sticky Wings
- Sriracha & Bourbon Chicken Wings Recipe
- Slow Cooker Sweet Chili Chicken Wings
If you’ve tried these Shanghai wings or any other recipe on the site please don’t forget to rate the recipe and let me know where you found it in the comments below.
I get inspired by your feedback and comments! Join in on the adventures on Instagram @girlcarnivore, Twitter & Facebook.
Sizzling Shanghai Wings
- 2 ½ lbs chicken wings
- ¼ cup five-spice powder
- 1 tbs vegetable oil
- ½ cup mirin
- ½ cup ginger thinly sliced
- ¼ cup reduced-sodium soy sauce
- 2 tbs hoisin sauce
- ¼ cup orange juice
- 2 tbs honey
- 1 clove garlic sliced thin
- Pat the chicken wings dry and toss with the all spice in a resealable bag and let them mingle in the fridge for an hour or so.
- Whisk the mirin, ginger, soy sauce, hoisin sauce, orange juice, honey and garlic together in a bowl. In a small saucepan, bring the sauce to a boil and allow to thicken, 10 minutes.
- Preheat the broiler.
- Heat a large skillet or wok over medium-high heat. Add the vegetable oil. Sear the chicken wings in the hot oil for about 10 minutes, flipping once, until well browned.
- Remove from the pan. Toss half of the prepared sauce over the wings.
- Arrange the wings on a broiler pan, or a baking pan lined with aluminium foil. Place under broiler and cook 12 to 15 minutes longer, flipping once, until meat is coked through and skin is crispy.
- Toss the wings in the remaining sauce and serve.