| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Sauces, Appetizers |
1 |
Servings |
INGREDIENTS
| 25 |
|
Chicken wings |
| 1 |
c |
Honey |
| 4 |
tb |
Soy sauce |
| 1 |
ts |
Hoisin sauce |
| 1 |
c |
Water |
| 1 |
tb |
Molasses |
| 2 |
|
Garlic cloves, minced |
| 2 |
ts |
Lemon juice |
| 2 |
tb |
Cornstarch |
INSTRUCTIONS
Mix soy and hoisin in a saucepan at medium-high heat. Stir in other
ingredients, cornstarch slurry last. Bring to a soft boil for 2 minutes,
stirring constantly as sauce thickens. Reduce heat, continue stirring and
adjust to taste. Put aside to cool.
Wings: Rinse with water and trim off tips. In batchs, brown wings on very
high heat in vegetable oil. Place wings in a casserole dish and cook at 375
for 1 1/2 hours. Toss them once or twice and pour some sauce over them
after 30 minutes. Prepare a large finger-bowl and eat.
Try dipping anything edible, or not, into leftover sauce: Brocolli, veggie
sticks, the cat etc..
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