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Lacquered Chicken Wings

List of Ingredients




Lacquered Chicken Wings

Good but sticky! Chef Rozanne Gold suggests you consider serving finger bowls alongside for each of your guests. Slow baking these chicken wings creates a mahogany glaze, sealing in the sweet and salty flavors that characterize much of Asian cookery.

12 large chicken wings
1/2 cup dark soy sauce
1/2 cup dark brown sugar, firmly packed


Recipe




Preheat oven to 350*F (175*C). Cut off the wing tips with a sharp heavy knife and discard. Cut wings into two pieces separating them at the joint.
Place the wings in a shallow roasting pan. Combine the soy sauce and sugar with a liberal grinding of black pepper and pour the mixture over the chicken, coating it well. Let marinate 30 minutes.
Then bake wings for 30 minutes. Remove the pan from the oven and turn each piece with tongs. (For a more elegant look, transfer wings to a wire rack at this point in the recipe.) Bake an additional 30 minutes. Turn again and bake 15 minutes longer. The wings will be a rich, dark brown and very tender. Serve on a platter.
Makes 24 pieces.

Note: If desired sprinkle cooked wings with rice vinegar before serving, or scatter toasted sesame seeds on top. Recipe can be doubled.

Source: Adapted from: Recipes 1-2-3, Fabulous Food Using Only 3 Ingredients by Rozanne Gold (Little Brown, 1997