Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Shanghai Chicken Wings




Source of Recipe


Internet


List of Ingredients




2 to 3 pounds chicken wings
1/3 cup water
1/3 cup soy sauce
2 tablespoons brown sugar
1 tablespoon dry sherry
1 teaspoon ground ginger or 2 slices fresh ginger root

Combine all ingredients in a large cooking pot. Bring to a boil. Reduce heat, cover and simmer 20 minutes. Stir occasionally to give all wings equal turn in liquid. After 20 minutes, remove lid, increase heat slightly and continue cooking for about 15 minutes. This is when the magic happens. The liquid will change to a thick and beautifully rich glaze. Toss wings to ensure even glazing. Serve hot or cold. Makes about 18 to 24 appetizers.


Recipe