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Chinese Chicken Wings

List of Ingredients




submitted by Debbie

1 1/4 cups soy sauce
1 1/4 cups rice wine or sake
1 cup water
12 whole scallions, ends trimmed, smashed with the flat side of a knife
10 cloves garlic, smashed with the flat side of a knife
1 chunk fresh ginger (2 1/2 inch) peeled, then cut into 10 slices about the size of a quarter, each smashed with the flat side of a knife
3 1/2 - 4 pounds chicken wings, rinsed and drained


Recipe



Stir the Chinese Marinade ingredients in a saucepan and heat until boiling. Reduce the heat to low and simmer for 10 minutes. Let the marinade cool slightly.

With a sharp knife separate the drumettes from the wingtips at the joint. Place all the pieces in a bowl or a deep pan and add the still-warm marinade. Stir to coat, cover with plastic wrap, and let the wings marinate for several hours, or overnight if possible, in the refrigerator.

Preheat the oven to 500°F. Line a cookie sheet with aluminum foil and arrange the wings on the cookie sheets. Brush liberally with the marinade. Roast for 40 - 60 minutes, turning once or twice, until the wings are cooked, crispy, and glazed. Serve hot, at room temperature, or cold as an appetizer or an entrée with a vegetable and steamed rice.

Source: A Spoonful of Ginger, Nina Simonds