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Soy Sauce Chicken Wings




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




12 to 18 chicken wings (2 to 3 pounds)
2-1/2 cups water
1 10-ounce bottle (1-1/3 cups) soy sauce
4 slices fresh ginger
1 leek, cut up
1 tablespoon sugar
1 tablespoon vinegar
2 or 3 dried red chili peppers
1/2 teaspoon Homemade Five-Spice Powder (see recipe below) or purchased five-spice powder
2 cloves garlic, minced


Recipe



1. Rinse chicken wings; pat dry with paper towels. Cut off and discard tips of chicken wings. Cut wings at joints to form 24 to 36 pieces. In a kettle combine water, soy sauce, gingerroot, leek, sugar, vinegar, chili peppers, Homemade Five-Spice Powder, and garlic. Bring to boiling. Add chicken. Return to boiling; reduce heat. Simmer, covered, 20 to 25 minutes or until chicken is no longer pink. Remove chicken with a slotted spoon. Serve hot or chilled. Makes 12 to 18 appetizer servings.
Homemade Five-Spice Powder: In a small bowl combine 1 teaspoon ground cinnamon; 1 teaspoon aniseed, crushed; 1/4 teaspoon fennel seed, crushed; 1/4 teaspoon Szechwan pepper, crushed; and 1/8 teaspoon ground cloves. Store in a covered container. Makes about 1 tablespoon.