Oriental chicken wings
List of Ingredients
12 Medium-sized chicken wings
1/4 c Packed dark brown sugar
1/4 c Soy sauce
1/4 c Water
1 tb Worcestershire sauce
1 tb Dry sherry
1 ts Lemon juice
1 ts Ground ginger
1 1/2 ts Cornstarch
Recipe
Makes 24 pieces, 8 to 12 servings
1. Remove and discard chicken wing tips; cut wings in half at the
joint. Mix remaining ingredients except cornstarch in medium bowl;
add chicken pieces; stir to coat well. Refrigerate, covered,
stirring once, 6 hours or overnight.
2. Drain chicken, reserving marinade. Arrange 12 of the chicken
pieces on microsafe roasting rack in 2-quart glass utility dish.
Microwave on high power, rotating a quarter turn every 3 minutes,
until chicken is tender, 7 to 9 minutes. Remove chicken to plate;
keep warm. Repeat, microwaving remaining 12 chicken pieces.
3. Mix cornstarch with reserved marinade in 2-cup glass measue until
smooth. Microwave on high power, stirring once, until sauce thickens
and bubbles, about 2 minutes. Transfer sauce to small serving bowl;
serve as a dip with chicken wings.
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