| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Batch | |||
INGREDIENTS
| 1/3 | c | Water |
| 1/3 | c | Soy sauce |
| 1/3 | c | Sherry |
| 1/4 | c | Dark-brown sugar |
| 1/2 | ts | Powdered ginger |
| 1 | tb | Liquid garlic |
| 1 | tb | Liquid onion |
INSTRUCTIONS
Mix ingredients in a saucepan. Warm gently to dissolve the sugar, then let the mixture cool. Immerse chicken wings inthe marinade. Keep at 35 F. for 8 hours. Overhaul once or twice. Place the wings on smoke-oven rack, and cold-smoke ate 75 to 85 F. for 1 to 2 hours, depending on the strength of smoke flavor desired. Increase oven temperature to 200 to 225 F. and cook till done. During the hot-smoking period, baste the wings two or three times with some of the marinade. Serve hot or cold. Submitted By Z@FYBITS.COM (Z PEGASUS) On TUE, 27 JUN 1995 033213 GMT From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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