Chicken wings are synonymous with sporting events - especially football. The boys didn't love them growing up - wiser now, they have come around. This recipe never fails; we made it often back in our university days (Jane).
Marinated Chicken Wings
IngredientsAround 3 1b of chicken wings
Marinade: 1/4 cup of soy sauce 3 cloves of garlic 1 tablespoon grated fresh ginger 1 tablespoon brown sugar 2 tablespoons of dry sherry 2 tablespoons of honey or maple syrup 1-2 tablespoon of sambal oelek 3-4 tablespoons of finely chopped lemongrass 1 teaspoon of black ground pepper finely chopped cilantro/coriander for garnish |
Method1. Prepare chicken wings by cutting wings into three sections - cutting off wing tips for another use. I like to cut off the excess fat at the end of the wing joint.
2. Mix together marinade ingredients in a container large enough to hold chicken. Add chicken wings and set aside for a few hours if possible to allow marinade to permeate chicken. 
3. Preheat oven to 375F.
4. Put wings in a large baking tray and bake for about 45 minutes until wings are golden brown. Turn every 15 minutes or so basting with remaining marinade. |
5. Serve wings with some rice and some of the reduced cooked marinade sauce. Add chopped cilantro for garnish.
Tip: keep ginger in the refrigerator peeled and covered with dry sherry. The sherry can be used in cooking - it will be nicely infused with the flavor of ginger! |