| Here are 2 amazing, but simple recipes for Asian | | | | coat. |
| influenced chicken wings. The first is a recipe for | | | | 4. Bake 2 to 2-1/2 hours, Turn and coat wings in |
| slow roasted wings baked in a soy sauce, honey | | | | sauce ever half hour or so. |
| and cayenne pepper sauce. The second is a | | | | 5. Place wings on serving platter and serve. |
| recipe for deep fried chicken that has been | | | | Chinese Style Chicken Wings |
| marinated in ginger, garlic and soy sauce. The | | | | Ingredients: |
| finished dishes are perfect for serving as | | | | 24 Whole Chicken Wings |
| appetizers or as an entrée. | | | | 3/4 cup Soy Sauce |
| Cook's Notes: | | | | 3/4 cup Dry Sherry |
| Chicken wings can be purchased whole and cut by | | | | 1-1/2 teaspoons Fresh Ginger |
| hand, or purchased precut, with the tips already | | | | 3 Garlic Cloves, crushed |
| discarded. Most supermarkets carry one or both | | | | 3 tablespoons Honey |
| options. They can be found in the frozen foods | | | | 4-6 cups Peanut or Canola Oil, for frying |
| section in both whole wing form, and drummettes. | | | | Preparation: |
| Slow Roasted Asian Style Chicken Wings | | | | 1. Using a sharp knife, cut chicken pieces at the |
| Ingredients: | | | | joints. Discard the tips. |
| 5 pounds (about 30) Frozen Chicken Wings | | | | 2. Add wings, soy sauce, dry sherry, fresh ginger, |
| 10 ounces Soy Sauce | | | | crushed garlic and honey to large resealable plastic |
| 1/2 cup Brown Sugar | | | | bag. |
| 1/2 cup White Sugar | | | | 3. Secure bag and toss to coat wings. |
| 2 tablespoons Honey | | | | 4. Chill in refrigerator overnight. Turn bag |
| 1/8 teaspoon Cayenne Pepper | | | | occasionally to evenly marinate. |
| 5 Garlic Cloves, peeled | | | | 5. Remove wings from marinade and drain. |
| Fresh Ginger, 1 inch piece, peeled | | | | Discard marinade. |
| Preparation: | | | | 6. Preheat oil in deep fryer or heavy saucepan to |
| 1. Preheat oven to 250 F. | | | | 370 F. |
| 2. Add soy sauce, brown sugar, white sugar, | | | | 7. Add chicken wings to oil in small batches. |
| honey, cayenne pepper, garlic and ginger to | | | | 8. Fry 10-12 minutes, or until chicken is golden |
| blender. Blend until smooth. | | | | brown and juices run clear. |
| 3. Arrange chicken in single layer on foil lined | | | | 9. Drain on paper towels. |
| baking sheet. Cover wings with sauce. Toss to | | | | |