Delicious chicken wings with an incredible
Asian-inspired glaze.
Lacquered Chicken
Wings
- 12 large chicken wings
1/2 cup dark soy sauce
1/2 cup dark brown sugar, firmly packed
- Preheat oven to 350°F (175°C). Cut
off the wing tips with a sharp heavy knife and discard. Cut wings
into two pieces separating them at the joint.
- Place the wings in a shallow roasting
pan. Combine the soy sauce and sugar with a liberal grinding
of black pepper and pour the mixture over the chicken, coating
it well. Let marinate 30 minutes.
- Then bake wings for 30 minutes. Remove
the pan from the oven and turn each piece with tongs. (For a
more elegant look, transfer wings to a wire rack at this point
in the recipe.) Bake an additional 30 minutes. Turn again and
bake 15 minutes longer. The wings will be a rich, dark brown
and very tender. Serve on a platter.
Makes 24 pieces.
Note: If desired sprinkle cooked wings
with rice vinegar before serving, or scatter toasted sesame seeds
on top. Recipe can be doubled.
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