Sizzling Shanghai Wings

These wings are a perfect blend of rich Asian inspired flavors with a sticky sweet sauce over spice-rubbed chicken.

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.


- chicken wings - five-spice powder - vegetable oil - mirin - ginger - reduced-sodium 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.

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.

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.

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