INGREDIENTS:
1/2 cup soy sauce1/2 cup hoisin sauce
1/4 cup plum sauce
1/4 cup saki (rice wine)
1/4 cup cider vinegar
3 tablespoons honey
1 tablespoon garlic, finely minced
1 bunch green onions, finely minced
5 pounds chicken wings
PREPARATION:
Combine all ingredients except chicken. Bring to a boil, lower heat, and cook for an additional 5-10 minutes. Cool.
Cut wings at joints, forming "drummies," "paddles," and "tips". Discard tips, or save for making soup stock.
Place wings in a container for marinating (Zip-Lock bags work great for this), then cover with sauce. Refrigerate at least overnight, up to two days. Turn occasionally.
Line two large jelly roll pans with parchment paper to minimize sticking. Preheat oven to 375 degrees F.
Place individual chicken pieces on pans and bake, uncovered, for 20 minutes. Remove liquified chicken fat and juices from pan. Turn chicken pieces and baste with marinating sauce.
Bake another 20 minutes, turn chicken and baste. Repeat twice more, watching carefully during the last baking cycle, so the sauce doesn't burn.
Serve hot or cold.
Cut wings at joints, forming "drummies," "paddles," and "tips". Discard tips, or save for making soup stock.
Place wings in a container for marinating (Zip-Lock bags work great for this), then cover with sauce. Refrigerate at least overnight, up to two days. Turn occasionally.
Line two large jelly roll pans with parchment paper to minimize sticking. Preheat oven to 375 degrees F.
Place individual chicken pieces on pans and bake, uncovered, for 20 minutes. Remove liquified chicken fat and juices from pan. Turn chicken pieces and baste with marinating sauce.
Bake another 20 minutes, turn chicken and baste. Repeat twice more, watching carefully during the last baking cycle, so the sauce doesn't burn.
Serve hot or cold.
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