Chicken Wings

ORIENTAL CHICKEN WINGS

6 chicken wings
1 sm. clove garlic
1 scallion
1/4 c. soy sauce
2 tbsp. honey
2 tsp. rice-wine vinegar
1/2 tsp.g rated ginger
1/2 tsp. oriental sesame oil
Pinch of cayenne
1 tsp. sesame seeds
1 tbsp. chopped fresh coriander or parsley
 

Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish. Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5 minutes.
Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return marinade to oven and cook, partially covered on high for 2 minutes. Pour marinade over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander. 12 pieces.

Barbecue Wing Dings

35 Chicken wings — tips removed 1 Stick butter 1 cup Brown sugar 1/2 tablespoon Sauce 1/2 cup Dry red wine 2 teaspoons Dry mustard 2 large Garlic cloves — crushed 1/4 cup Fresh lemon juice Fresh ground pepper to taste

Requires marinating and long cooking time but it is simple. Place chicken wings, disjointed, in large flat pan. Combine other ingredients and pour over chicken. Let stand for at least 1 hour or overnight. Be sure all wings are well coated with marinade. Place pan in 350 oven and reduce heat to 250. Bake 4-5 hours, turning wings at regular intervals. If all marinade is not absorbed, pour off and dry wings out a bit longer in oven (but not too much) before serving