by Christopher B. O’Hara
from Wing It! Delectable Recipes for Everyone’s
Favorite Bar Snack
(Clarkson Potter, 2004)
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
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
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.