| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish, Poultry, Appetizers, Microwave | 12 | Servings | |
INGREDIENTS
| 1 | c | Dry sherry |
| 1/2 | c | Soy sauce |
| 1/4 | ts | Garlic powder |
| 1 | ts | Ground ginger |
| 48 | Chicken wings |
INSTRUCTIONS
1. In a large bowl combine sherry, soy sauce, garlic powder and ginger; set aside. 2. Disjoint chicken wings into 3 parts each. Discard the tip end or save to use for soup stock at a later time. 3. Marinate chicken pieces in sherry mixture in the refrigerator at least three hours, but not longer than 24 hours. 4. Arrange 20 pieces at a time in a single layer on a heat- resistant, non-metallic serving platter. 5. Heat, uncovered, in Microwave Oven 12 to 14 minutes or until chicken is well cooked. Turn chicken pieces over after 5 minutes. 6. Repeat with remaining pieces as needed. Tip: Uncooked chicken pieces can either be stored in refrigerator for 2 to 3 days or may be frozen for 3 months. Cooked pieces may be reheated. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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