Sizzling Shanghai Wings

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.


- chicken wings - five-spice powder - vegetable oil - mirin - ginger - soy sauce - hoisin sauce - orange juice - honey - garlic


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.

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.

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