Marinated Chicken Wings
Yield
12 servingsPrep
15 minCook
30 minReady
3 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sherry
dry |
*
|
| ½ | cup |
soy sauce, tamari
|
|
| ¼ | teaspoon |
garlic powder
|
|
| 1 | teaspoon |
ginger
ground |
|
| 48 | each |
chicken wings
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sherry
dry |
*
|
| 118 | ml |
soy sauce, tamari
|
|
| 1.3 | ml |
garlic powder
|
|
| 5 | ml |
ginger
ground |
|
| 48 | each |
chicken wings
|
*
|
Directions
In a large bowl combine sherry, soy sauce, garlic powder and ginger, set aside.
Disjoint chicken wings into 3 parts each. Discard the tip end or save to use for soup stock at a later time.
Marinate chicken pieces in sherry mixture in the refrigerator at least 3 hours.
Arrange 20 pieces at a time in a single layer on a heat-resistant, non-metallic serving platter.
Heat, uncovered, in Microwave Oven 12 to 14 minutes or until cooked.
Turn chicken pieces over after 5 minutes.
Repeat with remaining pieces as needed.
