| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Chinese |
|
12 |
Servings |
INGREDIENTS
| 5 |
lb |
Chicken wings |
| 5 |
|
Cloves garlic; minced |
| 1 |
ts |
Salt |
| 3 |
tb |
Vegetable oil |
| 3 |
ts |
Dried hot red pepper flakes |
| 1 |
c |
Light corn syrup |
| 1 1/2 |
c |
White vinegar |
| 1/2 |
c |
Ketchup |
| 1/2 |
c |
Chili sauce |
| 1/4 |
c |
Water |
|
|
Sugar to taste |
| 1/2 |
ts |
Chinese hot mustard |
INSTRUCTIONS
Cut off chicken wing tips, then halve the wings at the joint. Rub the wings
with the garlic paste and the oil to coat them thoroughly. Transer them to
a plastic resealable bag and let them marinate in the refrigerator
overnight. Pat the wings dry. Arrange the wings, skin side up, on an oiled
broiler pan and sprinkle them with salt and pepper to taste. Broil them
under a preheated broiler about 4 inches from the heat for 8-10 munutes, or
until they are nicely golden brown. Turn the wings and broil them for 5-8
minutes more, or until they are golden brown.
When the wings are broiling, in a saucepan stir together the red pepper
flakes, corn syrup,vinegar,ketchup, chili sauce and water: add some sugar
to taste and a small pinch of hot mustard. Bring the sauce to a boil,
continue stirring, and simmer for 10 minutes more. Baste the wings with the
sauce. Return the wings to the broiler for another few minutes. Serve the
wings with the additional boiled sauce.
Posted to recipelu-digest Volume 01 Number 551 by Chihuahuas
<Chihuahuas@aol.com> on Jan 18, 1998
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