| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Asian | Appetizers, Barbecue, Chicken | 10 | Servings |
INGREDIENTS
| 2 | lb | Chicken wings, cut into 2 |
| parts | ||
| Drumette & wing tip, or just | ||
| use drumettes | ||
| 3 | Garlic cloves, chopped | |
| 1/3 | c | Soy sauce |
| 3 | T | Dry sherry or rice wine |
| 2 | T | Honey or sugar |
| 1 | Piece Fresh ginger root | |
| 1-inch chopped | ||
| 3 | Green onions, thinly sliced | |
| 2 | T | Asian, toasted sesame oil |
| 1 | Spicy Asian Peanut Dip, * | |
| see note |
INSTRUCTIONS
Note: See the "Spicy Asian Peanut Dip" recipe which is included in
this collection. Combine chicken wings with the next 7 ingredients.
Place in a bowl or big plastic bag and let sit in refrigerator for at
least an hour or up to 3 days. Turn every so often during marination.
Grill over an open fire or broil until crisp. Serve accompanied with
the peanut dip sauce. This recipe serves 10 to 12. Comments: This
Asian-American marinade permeates the chicken wings and creates a
savory crispness as they grill. Perfect for an outdoor barbecue, this
recipe can be doubled and tripled indefinitely. The wings are simple
to put together, and have the good grace to get better as they sit in
their marinade. In fact, if you can marinate them for 2 to 3 days --
but no longer, in the refrigerator -- they will be fantastic. Recipe
Source: FROM PANTRY TO TABLE by Marlena Spieler (c) 1991 Aris Books,
Addison-Wesley Publishing Co., Reading, MA - 435 pages - $15.95 As
reprinted in the Jul/Aug, 1992 issue of Cookbook Digest Formatted for
MasterCook II by: Joe Comiskey {* Prodigy Service ID # JPMD44A} on
11-09-1995 Recipe by: Marlena Spieler Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 298
Calories From Fat: 182
Total Fat: 20.1g
Cholesterol: 73.5mg
Sodium: 353.8mg
Potassium: 188.9mg
Carbohydrates: 3.5g
Fiber: <1g
Sugar: <1g
Protein: 24.2g