0 recipes from contoocook and beyond


l-l/2 cups soy sauce
3/4 cup dry sherry
l-l/8 cups Hoisin Sauce
3/4 cup Chinese Plum Sauce
l8 reen onions, minced
3/4 cup cider vinegar
l/2 cup honey
6 large cloves garlic, minced
6-7 lbs. chicken wings.
In 3-qt. saucepan, combine all ingredients except wings. Bring to
boil & simmer 5 mins. Cool. While sauce is cooling, cut off wing
tips & set aside for stockpot. Disjoint wings & place in plastic
bags. Pour cooled sauce over, tie and refrigerate overnight. Place
oven racks in upper & lower thirds of oven & heat to 375. Oil 2
large shallow roasting pans. Drain wings. Divide between prepared
pans & bake uncovered l tol-l/2 hrs., basting every 20 mins. with
remaining sauce & turning to brown evenly. Be sure to switch the
pans halfway through cooking. Remove wings from pans & let cool on
large sheets of foil. When cool, wrap & store for up to 3 days.
Serve at room temperature.
20 Servings. Bon Appetit Aug. l978

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