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
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.
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