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Archive for July, 2008

This is a recipe that Karen emailed to me a few weeks ago.  VERY TASTY.  They go really well with our Friday Night Nachos.

The Meat:

2 ½ lbs chicken wings (about 15)

Marinade:

½ cup hoisin sauce

¼ cup soy sauce

¼ cup liquid honey

1 tbsp dry sherry or chicken stock (I used sherry)

1 tbsp cider vinegar

2 large garlic cloves, minced

Directions:

1. Honey garlic marinade: In large bowl, whisk together hoisin sauce, soy sauce, honey, sherry, cider vinegar and garlic.

2. Cut off wing tips at first joint, discard tips (or use for stock if you’re eager!). Separate wings at remaining joint, trim excess skin. Add wings to marinade; cover and marinate in refrigerator for at least 4 hours, turning occasionally. (make ahead: marinate in refrigerator for up to 1 day, turning occasionally). I put it all in a Ziploc bag to marinate.

3. Reserving marinade, arrange wings on rack on foil-lined baking sheet or on greased foil lined baking sheet. This will work better than a 9×13 pan. Spoon half of the marinade over wings. Bake in 400 F oven for 20 minutes. Turn and brush with remaining marinade; cook for about 20 minutes or until juices run clear when chicken is pierced.

4. Broil for about 1 minute per side or until wings are crisp and browned. (I probably broiled it for longer – this is important to get the skin crispy)

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