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Oriental chicken wings
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| Artist: |
_ |
| Categories: |
Asian, Chicken, Chinese, Ethnic, Microwave, Oriental, Poultry, Wings |
| Yield: |
24 |
| Rating: |
0 |
| Print Recipe |
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Ingredients:
| 12
| | Medium-sized chicken wings | | 1/4
| cup | Packed dark brown sugar | | 1/4
| cup | Soy sauce | | 1/4
| cup | Water | | 1
| tbsp | Worcestershire sauce | | 1
| tbsp | Dry sherry | | 1
| tsp | Lemon juice | | 1
| tsp | Ground ginger | | 1 1/2
| tsp | Cornstarch |
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Procedures:
| 1 | Makes 24 pieces, 8 to 12 servings Remove and discard chicken wing tips; cut wings in half at the joint. | | 2 | Mix remaining ingredients except cornstarch in medium bowl; add chicken pieces; stir to coat well. | | 3 | Refrigerate, covered, stirring once, 6 hours or overnight. | | 4 | Drain chicken, reserving marinade. | | 5 | Arrange 12 of the chicken pieces on microsafe roasting rack in 2-quart glass utility dish. | | 6 | Microwave on high power, rotating a quarter turn every 3 minutes, until chicken is tender, 7 to 9 minutes. | | 7 | Remove chicken to plate; keep warm. | | 8 | Repeat, microwaving remaining 12 chicken pieces. | | 9 | Mix cornstarch with reserved marinade in 2-cup glass measue until smooth. | | 10 | Microwave on high power, stirring once, until sauce thickens and bubbles, about 2 minutes. | | 11 | Transfer sauce to small serving bowl; serve as a dip with chicken wings. cuisin |
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