Soy-marinated grilled chicken wings

10 servings

Ingredients

Quantity Ingredient
2 pounds Chicken wings; cut into 2 parts,
Drumette & wing tip; or just use drumettes
3 Garlic cloves; chopped
⅓ cup Soy sauce
3 tablespoons Dry sherry or rice wine
2 tablespoons Honey or sugar
1 Piece Fresh ginger root; 1-inch, chopped
3 Green onions; thinly sliced
2 tablespoons Asian; (toasted) sesame oil
1 Spicy Asian Peanut Dip; * see note

Directions

* Note: See the "Spicy Asian Peanut Dip" recipe which is included in this collection.

Combine chicken wings with the next 7 ingredients. Place in a bowl or big plastic bag and let sit in refrigerator for at least an hour or up to 3 days. Turn every so often during marination. Grill over an open fire or broil until crisp. Serve accompanied with the peanut dip sauce. This recipe serves 10 to 12.

Comments: This Asian-American marinade permeates the chicken wings and creates a savory crispness as they grill. Perfect for an outdoor barbecue, this recipe can be doubled and tripled indefinitely. The wings are simple to put together, and have the good grace to get better as they sit in their marinade. In fact, if you can marinate them for 2 to 3 days -- but no longer, in the refrigerator -- they will be fantastic.

Recipe Source: FROM PANTRY TO TABLE by Marlena Spieler (c) 1991 Aris Books, Addison-Wesley Publishing Co., Reading, MA - 435 pages - $15.95 As reprinted in the Jul/Aug, 1992 issue of Cookbook Digest Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID # JPMD44A} on 11-09-1995

Recipe by: Marlena Spieler

Converted by MM_Buster v2.0l.

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