Asian Chicken Wings
- Preparing Time: 1 hour
- Total Time: 10 minutes
- Served Person: 4
- 1/3 cup soy sauce
- 2 garlic cloves minced
- 1/2 cup honey
- 1/4 cup rice vinegar
- 1 teaspoon sesame oil
- 4 lbs chicken wings
- 2 tablespoons sherry
- 1/2 ginger roots finger grated
- sesame seeds
- Carbohydrate 19.3036659166667 g
- Cholesterol 399.1612856 mg
- Fat 27.044970577 g
- Fiber 0.138478333242362 g
- Protein 125.551454083333 g
- Saturated Fat 7.01271714533333 g
- Serving Size 1 1 Serving (506g)
- Sodium 696.857587666667 mg
- Sugar 19.1651875834243 g
- Trans Fat 4.13780098833333 g
- Calories 861 calories
Preheat the oven to 250. Mix the rice vinegar, sherry, garlic, ginger, soy sauce, and sesame oil together. Taste and adjust for seasoning. Note that the mixture will not be sweet at this point, but it is important to get the underlying flavors correct at this point. Add the honey and mix well so that it is all incorporated. Put wings in a baking dish where they are not too crowded. They should be in one layer. Pour the mixture over the wings, then add some sesame seeds over all. Bake about 20 minutes, then turn over all the pieces and bake for another 10 minutes or so. Turn and increase oven temperature to 350 and roast for another 20 minutes, turning pieces once during this time. The pieces should be nicely browned at this point, and the sauce should still be very liquidy. Increase oven temperature to 400 degrees. Check the chicken every five minutes and roast until the sauce has thickened slightly and the chicken is very brown. Turn the heat off and let sit in the oven for another 5 minutes. Remove from the oven, and plate chicken in a nice serving bowl. Sprinkle with more sesame seeds before serving.
