MARINATED ORIENTAL CHICKEN WINGS
To make this recipe gluten free use Tamari instead of Soy Sauce. These wings are very convenient to keep handy in the freezer. I freeze them in a single layer in the bag on a cookie sheet. They don't have to be defrosted before baking. I took these wings to a pot luck lunch last week and they were taken up very quickly.
Provided by Elaine Douglas @BreadandSoupLady
Categories Meat Appetizers
Number Of Ingredients 7
Steps:
- Cut wing tips from wings and discard or save for stock. Divide wings at joint into 2 pieces. Trim any flaps of skin. Put in large zippered plastic bag.
- Mix remaining ingredients together and pour over wings in the bag.
- Put marinating wings in the fridge for a couple of hours or put in freezer in a single layer. Wings can be frozen for several weeks until you need them. When you are ready to bake them put them in a single layer on a baking pan. (I like to bake them on a rack in the baking pan)
- Put marinade in a saucepan and boil until reduced to a thick sauce.
- Bake wings uncovered at 325 degrees F. (180 C) for 1 1/2 to 2 hours depending on size of wings until tender. Turn chicken pieces after 3/4 hour. Baste wings with reduced marinade several times.
- When wings are tender remove with tongs to serving plate. Makes 30 pieces.
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