Chinese Chicken Sticks

Judith Nolan


Chicken wings or drumsticks
soy sauce
white wine or dry sherry
crushed garlic
ginger (dry or wet)
salt and pepper


Marinate either chicken wings or drumsticks in a mixture (I just do this by eye, never used a recipe) of good proportions of soy sauce, white wine or dry sherry, crushed garlic, honey, and ginger (dry or wet) salt and pepper to taste.

Marinate in fridge for at least 2 hours and then place all in an oven proof dish lined with baking paper. Bake until chicken is cooked, at least 1/2 hour for wings, longer for legs, turning frequently.

Remove the chicken from sauce, set aside and keep warm.

Pour residue sauce into a saucepan and reduce at boiling point until saucy and sticky. Pour over chicken and serve.

Lovely. Need serviettes!


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