Peach-Lacquered Chicken Wings
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 servings
- 1/3 cup soy sauce
- 2 tablespoons water
- 3 garlic cloves
- Carbohydrate 3 g(1%)
- Cholesterol 336 mg(112%)
- Fat 40 g(61%)
- Fiber 0 g(2%)
- Protein 54 g(109%)
- Saturated Fat 12 g(62%)
- Sodium 1033 mg(43%)
- Calories 596
Preparation Preheat broiler. With motor running, drop garlic into a food processor and finely chop. Add ginger and finely chop. Add preserves, soy sauce, water, and red-pepper flakes and pulse until sauce is combined. Line bottom and sides of a large 4-sided sheet pan with foil and lightly oil foil. Pat wings dry and put in sheet pan. Season with 3/4 teaspoon salt. Pour sauce over wings and toss to coat, then spread in 1 layer. Broil wings 4 to 6 inches from heat 5 minutes, then turn over and baste with sauce from pan. Continue to broil, rotating pan and turning and basting 3 more times, until chicken is cooked through and browned in spots, 20 to 25 minutes.
Preparation Preheat broiler. With motor running, drop garlic into a food processor and finely chop. Add ginger and finely chop. Add preserves, soy sauce, water, and red-pepper flakes and pulse until sauce is combined. Line bottom and sides of a large 4-sided sheet pan with foil and lightly oil foil. Pat wings dry and put in sheet pan. Season with 3/4 teaspoon salt. Pour sauce over wings and toss to coat, then spread in 1 layer. Broil wings 4 to 6 inches from heat 5 minutes, then turn over and baste with sauce from pan. Continue to broil, rotating pan and turning and basting 3 more times, until chicken is cooked through and browned in spots, 20 to 25 minutes.
