| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Poultry, Appetizers |
1 |
Servings |
INGREDIENTS
| 4 |
lb |
Chicken wings |
| 1 1/4 |
c |
Hoisin sauce |
| 3/4 |
c |
Plum sauce |
| 1/2 |
c |
Soy sauce |
| 1/3 |
c |
Cider vinegar |
| 1/4 |
c |
Dry sherry |
| 1/4 |
c |
Honey |
| 6 |
|
Green onions — minced |
| 6 |
|
Cloves garlic — minced |
INSTRUCTIONS
Cut off and discard wing tips. Separate wing at joint. At the drumstick
joint, separate bones with small knife and push meat to tip. Remove smaller
bone and discard. Mix all other ingred in large bowl. Add chicken and coat
well. After refrigerating coated chicken for at least 24 hrs, preheat oven
to 375 degrees. Line baking pan with foil and place rack over foil, first
coating rack with cooking spray. Drain chicken, reserving liquid. Place
chicken on rack and roast for 30 min. Baste, turn wings and return to oven
for an additional 30 min.
Recipe By :
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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