San Francisco Chicken Wings |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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They're amazing, baked & delicious! TIP: I made them last night using a 4lbs bag of frozen wings, it worked great. We did one and a half recipe for the sauce, baked for about an hour, remove the extra liquid from the baking dish and boiled it to use as a dipping sauce while the wings were getting a little crispier on the outside. It was a hit! Ingredients:
3 1/2 lbs chicken wings |
1/3 cup soy sauce |
1 tablespoon brown sugar |
1 tablespoon rice vinegar |
2 tablespoons dry sherry |
1 orange, juice of |
2 in strip orange peel |
1 star anise |
1 teaspoon cornstarch |
1/4 cup water |
1 tablespoon chopped fresh ginger |
chili-garlic sauce, to taste |
Directions:
1. Preheat oven to 400°F.
2. Combine soy sauce, brown sugar, vinegar, sherry, orange juice & peel and star anise in a sauce pan. Bring to boil over medium heat.
3. Combine the cornstarch and water in a small bowl and stir until blended. Add to the boiling soy sauce mixture, stirring well. Boil for 1 more minute, stirring constantly.
4. Remove soy sauce mixture from the heat and stir in the chopped ginger and chili-garlic sauce.
5. Arrange the chicken wings in one layer in a large baking dish. Pour over the soy sauce mixture and stir to coat the wings evenly. Bake for 30-40 minutes, until tender and browned, basting occasionally. Serve the chicken wings hot or warm.
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