The chicken wings and sauce are cooked
together, as the sauce reduces around the wings, it transforms
into a rich and thick glaze. Have lots of napkins on hand for
this scrumptious finger food!
Shanghai Chicken
Wings
- 2 to 3 pounds chicken wings
1/3 cup water
1/3 cup soy sauce
2 tablespoons packed brown sugar
1 tablespoon dry sherry
1 teaspoon finely minced fresh ginger
- Combine all ingredients in a large cooking
pot. Bring to a boil. Reduce heat, cover and simmer, stirring
occasionally, for 20 minutes.
- After 20 minutes, uncover, increase heat
slightly and continue cooking, stirring often, for about 15 minutes,
or until the sauce has become a rich and thick glaze. Toss wings
to coat.
- Serve hot or cold.
Makes about 18 to 24 appetizers.
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