So I was invited to a fun Sunday dinner and the theme was Chinese. After lots of thought I decided to make Chinese Chicken wings. I’d never made wings Asian style, usually is southwest or cajun. After I bought the chicken and marinated the wings, the event was cancelled due to 100 degree weather and high winds. Not much fun to have an outdoor dinner in those conditions. But what about those wings?
Now I had a dilemma…. what to do with all these wings? I decided some experimenting was in order. Since they were already marinating, whatever I elected to do would have an Asian theme. I was still going to bake some but the others….. stay tuned.
Here is the recipe for the baked wings:
1/8 cup sugar
3/4 cup soy sauce
1 or 2 Tbsp Sesame oil (a little goes a long way)
1/4 cup honey
1/4 cup Seagrams Dark Honey whiskey
1 clove garlic, minced
1 tablespoon ground ginger
|The marinade with minced garlic|
Since my plans changed, when it came time to cook, I removed half of the wings from the bowl, sealed them in a container and put them back in the fridge. Those will be used for Baked Chinese Chicken Wings, part 2 posted later this week. In the meantime, arrange wings in a baking dish and pour any remaining sauce over them. Bake at 350 degrees for 45 minutes, basting as needed with marinade.
I really liked the Asian flavor. I’m glad I didn’t add too much sesame oil since the flavor was just right. The addition of the Seagrams gave it a unique sweet taste along with the actual honey). This is a great recipe for a summer barbecue and for potlucks.
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