Chicken Wings, Asian Style

Monica J. Pileggi, July 2004

4 T soy sauce

6 T dry sherry

1.5 T sugar

2 minced garlic cloves

3 t. ginger

2 1/2 t. sesame seeds

3 T sesame oil

1/2 teaspoon pepper

A few dashes of hot sauce, depending on how hot you like it

3 pounds wings, trimmed and separated

Mix all ingredients in a bowl, ensuring the sugar has dissolved.  Add the wings and coat well.  Place in a 9x13 glass container.  Marinade overnight (or at least 3 hours) turning on occasion to coat the wings. 

Bring to room temperature 1 hour before broiling.  Place the wings on broiling rack and broil until browned and cooked through, (about 20 minutes) basting wings with marinade about every 10 minutes. 

Serves 10-12

Note:  I like to line the baking pans with tin foil for easy cleanup.