Chinese Chicken Sticks

Judith Nolan

Ingredients:

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

Directions:

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!

Enjoy!



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