Tuesday, November 28, 2006

Sticky Chicken Wings

My family gets mad if I don't make enough of these wings.


One extra-large packaged tray of chicken wings (disjointed and wing tips removed)
1 Cup packed brown cane sugar
1 Cup organic soy sauce
2/3 Cup dry sherry (not "cooking" sherry)
2-3 large cloves garlic (pressed)
1/2 tsp. roasted sesame oil
1-2 Tablespoons fresh ginger juice (grate and squeeze out the juice), or a tsp of powdered ginger (fresh ginger is the best to use)

Preheat oven to 325 degrees. I bake the wings on a jelly roll pan ... If you don't have a roll pan, use two(13x9) rectangular baking pans ... but increase the heat to 350. Put wings on pan in a single layer (all crammed together) and begin baking. In the meantime, mix other ingredients in a small sauce pan to melt the sugar. Very carefully pour the mixture over the wings and bake for 2 to 2-1/2 hours, turning often. The sherry bakes off and the wings get very sticky when done. Watch them carefully the last half hour to ensure the sauce doesn't burn. I find that using the rectangular pans may need even more time as it takes longer for the cooking sauce to cook down and get sticky. FYI ... best to make when your oven is in need of cleaning ;) (Quote from my daughter: "Mom, wouldn't it be great if you could buy room freshener that smelled like our sticky chicken wings baking?" lol)

1 comment:

Trish said...

My Tomer will love these will be making them soon!