pat's Recipe

Chinese Chicken Wings

Category: Wings

1 cup soy sauce
1 Tablespoon brown sugar
1/2 cup rice wine vinegar
1 cup peanut oil or vegetable oil
1/2 cup green onions, finely chopped
1 1/2-inch piece fresh ginger, finely minced
1 Tablespoon fresh garlic, finely minced
4 pounds chicken wings

Combine all ingredients, except chicken wings, in a saucepan and heat to the boiling point. Set aside and cool to room temperature
Rinse chicken wings and pat dry well. With a sharp knife separate the drumettes from the wing tips at the joint. Place all the pieces in a large non-aluminum bowl. Pour marinade over wings; stir to coat well. Cover and allow to marinate for several hours or overnight in the refrigerator.
Preheat oven to 500 degrees. Line a baking sheet with aluminum foil and arrange the wings on it. Brush wings with additional marinade. Roast for about 40 mintes, turning once, until the wings are cooked and crispy brown at the edges.
Serve hot or cold as an appetizer or as an entree

makes 6 servings