| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Batch |
INGREDIENTS
| 1/3 |
c |
Water |
| 1/3 |
c |
Soy sauce |
| 1/3 |
c |
Sherry |
| 1/4 |
c |
Dark-brown sugar |
| 1/2 |
ts |
Powdered ginger |
| 1 |
tb |
Liquid garlic |
| 1 |
tb |
Liquid onion |
INSTRUCTIONS
Mix ingredients in a saucepan. Warm gently to dissolve the sugar, then let
the mixture cool. Immerse chicken wings inthe marinade. Keep at 35 F. for 8
hours. Overhaul once or twice.
Place the wings on smoke-oven rack, and cold-smoke ate 75 to 85 F. for 1 to
2 hours, depending on the strength of smoke flavor desired. Increase oven
temperature to 200 to 225 F. and cook till done. During the hot-smoking
period, baste the wings two or three times with some of the marinade.
Serve hot or cold. Submitted By Z@FYBITS.COM (Z PEGASUS) On TUE, 27 JUN
1995 033213 GMT
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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