Chinese Chicken Wingettes |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Plan Ahead: You can make through step 3 up to 2 days ahead and refrigerate. Bring to room temperature before glazing under the broiler. I found this recipe in Woman's Day magazine. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
1/2 cup hoisin sauce |
2 tablespoons reduced sodium soy sauce |
1 1/2 tablespoons toasted sesame oil |
1 1/2 tablespoons cider vinegar |
3 garlic cloves, minced |
1 tablespoon grated peeled fresh ginger |
1/2 teaspoon hot pepper sauce |
3 lbs chicken wings (2 packages - 1 3/4 pound each) |
sesame seeds, garnish |
sliced scallion, garnish |
Directions:
1. Whisk all but chicken and garnish in a bowl. Spoon 3 tablespoon into a cup; cover and refrigerate. Use as a finishing glaze.
2. Pour remaining mixture into a large ziptop bag; add chicken. Turn to coat pieces. Refrigerate overnight.
3. Heat oven to 400. Line broiler pan bottom with foil; coat broiler pan rack with nonstick spray. Arrange wingettes on pan rack. Bake 40-45 minutes, turning chicken once, until tender.
4. Heat broiler. Brush wings with finishing glaze. Broil 6-inches from heat source until crispy and glazed, about 4 minutes. Transfer to a platter. Sprinkle with sesame seeds and scallions.
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