| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
|
Chicken, Appetizers |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Chicken wings, tips discarded, cut in half at joint |
| 1/4 |
c |
Soy sauce |
| 1 |
|
2-inch-square piece fresh ginger, peeled |
| 2 |
|
Garlic cloves |
| 1/4 |
tb |
Freshly ground pepper |
| 1/8 |
tb |
Dried red pepper flakes |
| 1 |
|
Egg, beaten to blend |
| 1/2 |
c |
Dry broadcrumbs |
| 1/3 |
c |
Sesame seeds |
| 1/4 |
c |
(1/2 stick) butter, melted |
INSTRUCTIONS
Place chicken wings in large nonaluminum bowl. Blend soy sauce, ginger,
garlic, freshly ground pepper and pepper flakes in blender or processor
until ginger and garlic are minced. Pour over chicken and mix well. Cover
and mannate at room temperature 2 hours or in refrigerator overnight,
stirring chicken occasionally.
Preheat oven to 400'F. Butter large baking dish. Stir egg into chicken
marinade. Combine bread crumbs and sesame seeds in another bowl. Dredge
chicken in breadcrumb mixture. Place in prepared dish. Drizzle with melted
butter. Bake until chicken is brown and crisp, about 45 minutes. Serve hot.
Bon Appetit/August/89 Scanned & fixed by Di and Gary
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