Chicken Wings roasted with Chinese sauces
|3 lbs.||Chicken Wings|
|1/2 cup||Hoisin Sauce|
|1/2 cup||Soy Sauce|
|1/4 cup||Plum Sauce, a.k.a. Duck Sauce|
If your Chicken Wings are whole, see Notes. Rinse the wings under cold water and drain.
Pour the Hoisin Sauce, Soy Sauce, Plum Sauce and Honey into a blender or food processor. Add the peeled Garlic, either whole or pressed through a garlic press. Purée.
Place the wings in a bowl with a tight fitting lid, large enough to hold the wings with the lid on, about a 3 to 4 quart bowl. Pour the sauce mixture over the wings. Cover, shake and turn to coat wings evenly. Refrigerate overnight.
Using one large or two medium shallow or jelly roll pans, which ever it takes to accommodate all the wings in one layer, barely touching, none overlapping, atop cooling racks or cake racks inside. Line the pan(s) with aluminum foil to facilitate easier cleanup. Insert the cooling racks or cake racks.
Preheat the over to 325°F. Arrange the wings on the racks, barely touching with no overlap. Use two oven racks if necessary. Roast for 40 minutes and every 10 minutes, pierce each wing several times with a knife blade tip or sharp fork and turn them over. Continue roasting another 40 minutes to one hour and every 10 minutes, baste with the sauces after piercing and turning until done. Finally, increase the oven temperature to 500°F for about 5 minutes on each side to crisp them up, but without letting them burn, basting with any remaining sauce.
Serve warm or at room temperature.
If you buy whole chicken wings, buy 25% more in weight, discard the tip of each and separate the remaining two sections.
These can be made in advance and refrigerated in a tightly covered container. Reheat in a 350°F oven to desired temperature.
I made these once in a broiler pan but found they come out better on cooling racks or cake racks as more fat is inclined to drain from the wings and more skin is exposed to the air to crisp up.
Source: Bob Dean, long time Boulder neighbor and friend.
Yield: 27 wings
Nutrition Facts per Serving:
14g Fat (46.7% calories from fat)
1g Dietary Fiber
Exchanges per Serving:
2 Lean Meat
1 1/2 Fat
1 Other Carbohydrates.
Copyright 2006-2017 by Keith Langeneckert. All rights reserved. Contact WebMaster.