Shelly's Recipe

ORIENTAL CHICKEN WINGS

Category: Wings

12 whole chicken wings
1/4 cup dark brown sugar, soy sauce and water
1 tbsp Worcestershire sauce
1 tbsp dry sherry
1 tsp lemon juice
1 tsp ground ginger
1 1/2 tsp cornstarch

Remove and discard the wing tips from the chicken and cut each remaining wing in half at the joint.

In a large nonreactive bowl or zippered plastic bag, combine and mix all the remaining ingredients except the cornstarch. Add the chicken; stir to coat. Refrigerate overnight, stirring once. Drain and reserve the marinade.

Preheat the oven to 350. Arrange the chicken in a single layer on a greased baking sheet and bake for 20 to 25 minutes or until browned and done.

Just before serving, bring the reserved marinade to a boil and boil for 5 minutes. Combine the cornstarch with a tbsp of cold water to make a thick paste. Add to the marinade and cook until thickened. Serve with the warm chicken as a dip.