Recipe by Bev
This hors d'oeuvre comes from the Feburary, 1999 issue of Gourmet Magazine, created by Metta Miller of Boston, MA
Top Review by Vivian1
These are a favorite of our house. They are even better cold. I substitute brown sugar for the white, I also add fresh chopped garlic and fresh chopped ginger instead of the powder, you can also add honey to make them sweeter.
- 24 chicken wings (about 4 pounds)
- 1 cup soy sauce (preferably Kikkoman)
- 1⁄2 cup dry red wine
- 1⁄2 cup sugar, plus
- 1 tablespoon sugar
- 1⁄4 teaspoon ground ginger
Directions See How It's Made
- Preheat oven to 400°F.
- Cut off wing tips, reserving them for another use, and halve wings at joint.
- Arrange wings, skin sides down, in a roasting pan large enough to hold them in one layer.
- In a small saucepan heat remaining ingredients over moderately low heat, stirring, until sugar is dissolved and pour evenly over wings.
- Bake wings in middle of oven 45 minutes.
- Turn wings over and bake until cooking liquid is thick and sticky, about 45 minutes to 1 hour more.
- Transfer wings with tongs to a platter.
- Serves 8 to 12 as an hors d'oeuvre.