| 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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