Seattle Chicken Wings Recipe
Summary
Difficulty LevelMediumHealth IndexHealthy
Ingredients
| Soy sauce | 1/3 Cup (16 tbs) | |
| Light brown sugar | 1 Tablespoon | |
| Rice vinegar | 1 Tablespoon | |
| 2 tablespoons dry sherry wine | ||
| Juice of 1 orange | ||
| 2-inch strip of orange peel | ||
| Star anise | 1 | |
| Cornstarch | 1 Teaspoon | |
| Water | 1/4 Cup (16 tbs) | |
| 1 tablespoon minced fresh ginger root | ||
| 1/4-1 teaspoon Oriental chili-garlic sauce, to taste | ||
| Chicken wings | 3 1/2 Pound | |
Directions
Preheat the oven to 400°F.
Combine the soy sauce, brown sugar, vinegar, sherry wine, orange juice and peel, and star anise in a saucepan.
Slowly bring to a boil over medium heat.
Combine the cornstarch and water in a small bowl and stir until blended.
Add to the boiling soy sauce mixture, stirring well.
Boil 1 minute more, stirring constantly.
Remove the soy sauce mixture from the heat and stir in the minced ginger and chili-garlic sauce.
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 until tender and browned, 30-40 minutes, basting occasionally.
Serve the wings hot or warm.
Combine the soy sauce, brown sugar, vinegar, sherry wine, orange juice and peel, and star anise in a saucepan.
Slowly bring to a boil over medium heat.
Combine the cornstarch and water in a small bowl and stir until blended.
Add to the boiling soy sauce mixture, stirring well.
Boil 1 minute more, stirring constantly.
Remove the soy sauce mixture from the heat and stir in the minced ginger and chili-garlic sauce.
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 until tender and browned, 30-40 minutes, basting occasionally.
Serve the wings hot or warm.
Chef
