Center Club Chicken Wings
Yield
6 servingsPrep
20 minCook
1 hrsReady
1 daysTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
chicken wings
|
|
| 1 ¼ | cups |
hoisin sauce
|
*
|
| ¾ | cup |
plum sauce
|
|
| ½ | cup |
soy sauce, tamari
|
|
| ⅓ | cup |
apple cider vinegar
|
|
| ¼ | cup |
sherry
dry |
*
|
| ¼ | cup |
honey
|
|
| 6 | each |
scallions, spring or green onions
minced |
|
| 6 | each |
garlic cloves
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
chicken wings
|
|
| 296 | ml |
hoisin sauce
|
*
|
| 177 | ml |
plum sauce
|
|
| 118 | ml |
soy sauce, tamari
|
|
| 79 | ml |
apple cider vinegar
|
|
| 59 | ml |
sherry
dry |
*
|
| 59 | ml |
honey
|
|
| 6 | each |
scallions, spring or green onions
minced |
|
| 6 | each |
garlic cloves
minced |
|
Directions
Cut off and discard wing tips.
Separate wing at joint. At the drumstick joint, separate bones with small knife and push meat to tip.
Remove smaller bone and discard.
Mix all other ingred in large bowl. Add chicken and coat well.
After refrigerating coated chicken for at least 24 hrs, preheat oven to 375℉ (190℃).
Line baking pan with foil and place rack over foil, first coating rack with cooking spray.
Drain chicken, reserving liquid.
Place chicken on rack and roast for 30 min.
Baste, turn wings and return to oven for an additional 30 min.
