Oriental Chicken Wings
3 to 5 lbs. chicken wings, sectioned
3/4 c. water
1/3 c. lemon juice
1/4 c. soy sauce
1 c. sugar
2-1/2 T. cornstarch
1/2 tsp. ginger
1/2 tsp. salt
1/4 tsp. pepper
Heat oven to 400°. Place cooling rack in foil-lined jelly roll pan. Place wings on rack. Bake for 30 minutes, turning wings after 15 minutes. In small saucepan, combine water, lemon juice and soy sauce. Heat to boiling. Boil for 3 minutes. Combine sugar, cornstarch and spices; add to soy sauce mixture. Cook until thickened. Brush sauce on wings; bake 15 minutes longer, turn wings; brush with sauce. Bake an additional 15 minutes.
What happened to putting the WW points? I did make these & they were good, but I had to bake them a lot longer. My wings may have been large. I also broiled them for a short while to brown & crisp them up. Karen
ReplyDeleteI have not forgotten about WW points, I have kind of decided that if the recipe doesn't have exact ingredient amounts, I wouldn't bother, for example this recipe calls for 3 to 5 pounds of chicken....
ReplyDeleteI may have to try this. My kids love Mom's Chicken Wing recipe so that is the one I usually do. This sounds good.
ReplyDeleteAnne, these wings and Mom's are comparing apples to oranges. I love Mom's, but this recipe has a more "sticky" coating, maybe chewy (not doing well with my adjectives), try them, you'll love em. I like how you don't have to do ahead with the marinade.
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