by Christopher B. O’Hara
from Wing It! Delectable Recipes for Everyone’s
Favorite Bar Snack
(Clarkson Potter, 2004)
Serves 6
Of course, not all wings need to be of the ” Buffalo” or “atomic” variety. These classic mahogany wings are delicious and easy to prepare. In this recipe, you’ll make a simple 24-hour marinade using plum sauce, hoisin sauce, soy sauce, and the garlic mixture also known as Peking sauce. These sweet and spicy wings are the perfect accompaniment to a Thai salad or bowl of miso soup.—Christopher B. O’Hara
convert Ingredients
3/4 cup Chinese plum sauce
1/2 cup Chinese hoisin sauce
1/2 cup soy sauce (or a low sodium version if preferred)
1/3 cup apple cider vinegar
1/4 cup dry sherry
1/4 cup honey
5 scallions, green and white parts, finely minced
6 garlic cloves, finely minced
30 chicken wings; small wing joint removed
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Directions
1. In a large bowl, combine the plum sauce, hoisin sauce, soy sauce, vinegar, sherry, honey, scallions, and garlic. Reserve 1/2 cup of the mixture for basting in a separate small bowl.
2. Add the chicken wings to the large bowl, stir to coat, and place, covered, in the refrigerator for a minimum of 2 hours, preferably overnight.
3. Place the wings in a single layer on a large baking sheet. Place them in a preheated 350° F (175°C) oven and bake for 30 to 40 minutes, until crisp and brown. Baste every 10 minutes during cooking, and about 5 minutes before removing the wings from the oven.
Recipe © 2004 Christopher B. O’Hara. All rights reserved.
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[Donna Rose] Remember this recipe when you need a simple-to-make, economical, and complex-tasting chicken wing dish that will please everyone from kids to adults. The marinade goes together quickly and makes a generous amount. Once made, chicken wings mingle with the sauce for up to 24 hours, then they are baked. That’s it! It’s sure to be something I will make over and over again.The small wing pieces are just right for the little fingers of grandchildren. Try it when you want to serve great finger food and also enjoy your own party.
[Cindi Kruth] The long marinating is pointless. Even overnight, the sauce doesn’t penetrate the chicken wings; it just sits on the skin making them wet, which causes them to steam when first put into the oven. That said, this is a very tasty glaze that couldn’t be simpler to put together. I’d skip the marinating step next time, roast the wings for about 15 minutes so they get crisp, then start basting them.