| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Asian |
Chicken, Appetizers, Barbecue |
10 |
servings |
INGREDIENTS
| 2 |
lb |
Chicken wings; cut into 2 parts, |
|
|
Drumette & wing tip; or just use drumettes |
| 3 |
|
Garlic cloves; chopped |
| 1/3 |
c |
Soy sauce |
| 3 |
tb |
Dry sherry or rice wine |
| 2 |
tb |
Honey or sugar |
| 1 |
|
Piece Fresh ginger root; 1-inch, chopped |
| 3 |
|
Green onions; thinly sliced |
| 2 |
tb |
Asian; (toasted) sesame oil |
| 1 |
|
Spicy Asian Peanut Dip; * see note |
INSTRUCTIONS
* Note: See the "Spicy Asian Peanut Dip" recipe which is included in this
collection.
Combine chicken wings with the next 7 ingredients. Place in a bowl or big
plastic bag and let sit in refrigerator for at least an hour or up to 3
days. Turn every so often during marination. Grill over an open fire or
broil until crisp. Serve accompanied with the peanut dip sauce. This recipe
serves 10 to 12.
Comments: This Asian-American marinade permeates the chicken wings and
creates a savory crispness as they grill. Perfect for an outdoor barbecue,
this recipe can be doubled and tripled indefinitely. The wings are simple
to put together, and have the good grace to get better as they sit in their
marinade. In fact, if you can marinate them for 2 to 3 days -- but no
longer, in the refrigerator -- they will be fantastic.
Recipe Source: FROM PANTRY TO TABLE by Marlena Spieler (c) 1991 Aris Books,
Addison-Wesley Publishing Co., Reading, MA - 435 pages - $15.95 As
reprinted in the Jul/Aug, 1992 issue of Cookbook Digest
Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID #
JPMD44A} on 11-09-1995
Recipe by: Marlena Spieler
Converted by MM_Buster v2.0l.
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