Recipe by Tracy Horne
My grandma would make these wings for parties and just for sharing down at the local VFW. They were always a big hit. Now my sister(recipezaar chef Brandi Ranta) and me are carrying on this great recipe. I just know you and your guests will go crazy for them. ENJOY!!
Top Review by thistleridge
This was a soul satisfying dish. I've made similar wings with soy and ginger but the dry vermouth was the magic ingredient. I served this with cumin cubed and roasted potatoes and sauteed spinach. A definite "do-over".
- 2 lbs chicken wings or 2 lbs chicken drummettes (no tips on wings, I use the bags in the freezer dept that way I don't have to clean the chicken, cal)
- 1⁄2 cup soy sauce
- 1⁄2 cup dry vermouth
- 1⁄4 cup sugar
- 1⁄4 teaspoon cayenne pepper (optional)
- 1 1⁄4 teaspoons dry ground ginger