| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Appetizers, Chicken, Chinese |
8 |
Servings |
INGREDIENTS
| 2 |
ts |
Minced Gingerroot |
| 2 |
ts |
Water |
| 1/4 |
c |
Soy Sauce |
| 3 |
tb |
Sugar |
| 1 |
tb |
Honey |
| 4 |
ts |
Lime Juice |
| 1 |
tb |
Chinese Rice Wine or Sherry |
| 1 |
tb |
Chinese Thick Sauce |
| 2 1/2 |
ts |
Salt |
| 1 |
ts |
Ground Cinnamon |
| 1 |
ts |
Black Pepper |
| 16 |
|
Chicken Wings (about 1 lb.) |
INSTRUCTIONS
Directions: A unique blend of seasonings make these stand out from other
chicken wings. Chinese thick sauce is added to the marinade to deepen the
color; it may be omitted if hard to find. Arrange on lettuce leaves, if
serving cold. Combine gingerroot and water in a small cup. Squeeze
gingerroot until water is cloudy. Strain gingerroot juice into a small
bowl, discarding gingerroot. Add remaining ingredients excepting chicken
wings; mix well. Cut off chicken wing tips, if desired; Place wings in a
shallow baking dish. Add marinade; mix well. Cover and marinade in
refrigerator at least 2 hours or overnight, turning wings occasionally.
Preheat oven to 350F (175C). Line a 15 x 10 inch baking pan with foil.
Spray foil with a non-stick coating. Drain wings, reserving 1/4 cup
marinade. Place on prepared pan. Drizzle with reserved marinade. Bake 45
minutes. Place on a heated platter; serve at once, or bake in advance and
serve cold.
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