Lacquered Chicken Wings
Delicious chicken wings with an incredible Asian-inspired glaze.
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. (Recipe can be doubled.)
Tip: If desired, sprinkle cooked wings with rice vinegar before serving, and/or sprinkle toasted sesame seeds on top.