| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Poultry |
8 |
Servings |
INGREDIENTS
| 2 |
|
-(up to) |
| 3 |
lb |
Chicken wings |
| 1 |
c |
Soy sauce |
| 1/2 |
c |
Sugar |
| 1/4 |
c |
Sesame seeds |
| 1 |
tb |
Cayenne pepper |
INSTRUCTIONS
MARINADE
Combine the marinade ingredients to make a marinade. Cut 2-3 lbs of wings
into 3 pieces. Discard the wingtips and marinate the remaining pieces for
at least 30 minutes. Agitate the pieces occasionally while they are
marinating.
Cover a cookie pan with foil and, using tongs, place the marinated wing
pieces on it. I suggest using a cookie PAN, as opposed to a sheet, because
the sides will insure that none of the marinade mixture drips off the edge
and screws up your oven. There should be a slight seperation between each
individual piece so they don't stick together.
Cook for one hour at 350 F, turning the wing pieces every 10 minutes. If
you want them to come out nice and even, you need to turn them individually
with a pair of tongs. If you don't turn them, they'll stick and burn on one
side.
After they are done, let stand for at least 20 minutes. Serve hot or at
room temperature.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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