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March 2006 Issue
Glazed Oriental Chicken Wings
by Philip R. Gantt
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Welcome to Seasoned Cooking and to Phil's International Flair!

First, I would like to thank the many readers who reply with questions and tell me how much they like the recipes from this column. Your feedback is much appreciated and gives me the incentive to continue bringing you new and delicious recipes from around the world.

Several months ago I attended a birthday party for my cousin Leo and one of his guests brought some chicken wings that were excellent. They were the first item to disappear from the table, and there was plenty of food available. I asked Leo to get the recipe for me, but all he could get was a general description of how they were prepared. Searching my recipe archives, I found the following recipe which seems very close.

Now, on to the recipe! Be well, and good eating!


Glazed Oriental Chicken Wings

This dish makes an excellent party appetizer, or can be used as a main course for a family meal. Plan on at least 3 wings per person as an appetizer, and 6 per person as a main course, depending on appetites.
  • 3 dozen chicken wings
  • 1 cup honey
  • 3/4 cup soy sauce (Kikkoman preferred for this dish)
  • 1/4 cup crushed and chopped garlic
  • 1/2 cup ginger, grated or finely sliced
Before preparing this dish, remove the tips from the chicken wings and cut the wings in half at the joint. The honey may be softened in the microwave for 45 seconds before using.

Combine the honey, ginger, soy sauce and garlic in a bowl. Arrange the chicken in a large baking pan and pour the sauce mixture over the chicken. Make sure the sauce covers the chicken completely, but if not, add some stock or water to cover.

Cover the pan of chicken tightly with foil and bake in the oven at 325 degrees for about 3 hours. Remove the foil from the pan of chicken, increase the oven temperature to 375 degrees and bake for an additional 45 minutes, turning the chicken once or twice in the process.

The wings will be a rich dark brown color when done and the sauce should be reduced by at least 2/3. You may garnish this dish with a sprinkling of sesame seeds and some sprigs of cilantro for color, or some slivered green onions. Serve hot and enjoy!

This dish goes well with steamed or fried rice and fresh vegetables.

  • Yields: 6 servings
  • Preparation Time: 4 hours

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