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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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An excellent recipe by Christopher B. O'Hara. 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 |
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.
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