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ORIENTAL CHICKEN WINGS

Category:    Chicken, Microwave, Wings
Yield: 24 servings
 
     12    Medium-sized chicken wings          1 tb Dry sherry
    1/4 c  Packed dark brown sugar             1 ts Lemon juice
    1/4 c  Soy sauce                           1 ts Ground ginger
    1/4 c  Water                           1 1/2 ts Cornstarch
      1 tb Worcestershire sauce           
 
  Makes 24 pieces, 8 to 12 servings
  
  1.  Remove and discard chicken wing tips; cut wings in half at the joint.
  Mix remaining ingredients except cornstarch in medium bowl; add chicken
  pieces; stir to coat well.  Refrigerate, covered, stirring once, 6 hours or
  overnight.
  
  2.  Drain chicken, reserving marinade.  Arrange 12 of the chicken pieces on
  microsafe roasting rack in 2-quart glass utility dish. Microwave on high
  power, rotating a quarter turn every 3 minutes, until chicken is tender, 7
  to 9 minutes.  Remove chicken to plate; keep warm. Repeat, microwaving
  remaining 12 chicken pieces.
  
  3.  Mix cornstarch with reserved marinade in 2-cup glass measue until
  smooth.  Microwave on high power, stirring once, until sauce thickens and
  bubbles, about 2 minutes.  Transfer sauce to small serving bowl; serve as a
  dip with chicken wings.
  
  Cuisine
 

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