Chicken Recipes

CHICKEN WINGS

Make these as spicy as you like — just add more chili sauce.

INGREDIENTS
3/4 cup soy sauce
1 tablespoon light brown sugar
1 tablespoon rice vinegar
2 tablespoons dry sherry
juice of 1 orange
2-inch strip orange rind
1 star anise
t teaspoon cornstarch
1/4 cup water
t tablespoon minced fresh ginger 1/44 teaspoon Asian chili-garlic
sauce, to taste
3-3 1/2 pounds chicken wings, about
22—24, tips removed

SERVES 4

1. Preheat the oven to 400°F. In a saucepan, combine the soy sauce, light brown sugar, rice vinegar, dry sherry, orange juice and rind and star anise. Bring to a boil over a medium heat.

2. Combine the cornstarch and water in a small bowl and stir until blended. Add to the boiling soy sauce mixture, stirring well. Boil for another 1 minute, stirring constantly.

3. Remove the soy sauce mixture from the heat and stir in the minced ginger and chili-garlic sauce to taste.

4. Arrange the chicken wings in one layer in a large baking dish. Pour the soy sauce mixture over them and stir to coat the wings.

5. Bake until tender and browned, 30—40 minutes, basting occasionally. Serve the wings hot or warm.