Dad's Chinese Chicken Wings
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 cup water
- Carbohydrate 9 g(3%)
- Cholesterol 315 mg(105%)
- Fat 38 g(58%)
- Fiber 1 g(5%)
- Protein 55 g(110%)
- Saturated Fat 12 g(58%)
- Sodium 3165 mg(132%)
- Calories 654
Preparation Stir the Chinese Marinade ingredients in a saucepan and heat until boiling. Reduce the heat to low and simmer for 10 minutes. Let the marinade cool slightly. With a sharp knife separate the drumettes from the wingtips at the joint. Place all the pieces in a bowl or a deep pan and add the still-warm marinade. Stir to coat, cover with plastic wrap, and let the wings marinate for several hours, or overnight if possible, in the refrigerator. Preheat the oven to 500°F. Line a cookie sheet with aluminum foil and arrange the wings on the cookie sheets. Brush liberally with the marinade. Roast for about 40 minutes, turning once, until the wings are cooked and crispy brown at the edges. Serve hot, at room temperature, or cold as an appetizer or an entr
e with a vegetable and steamed rice. Nina Simonds, A Spoonful of Ginger. Knopf.
Preparation Stir the Chinese Marinade ingredients in a saucepan and heat until boiling. Reduce the heat to low and simmer for 10 minutes. Let the marinade cool slightly. With a sharp knife separate the drumettes from the wingtips at the joint. Place all the pieces in a bowl or a deep pan and add the still-warm marinade. Stir to coat, cover with plastic wrap, and let the wings marinate for several hours, or overnight if possible, in the refrigerator. Preheat the oven to 500°F. Line a cookie sheet with aluminum foil and arrange the wings on the cookie sheets. Brush liberally with the marinade. Roast for about 40 minutes, turning once, until the wings are cooked and crispy brown at the edges. Serve hot, at room temperature, or cold as an appetizer or an entr
e with a vegetable and steamed rice. Nina Simonds, A Spoonful of Ginger. Knopf.
