Clay's Kitchen : Chicken Recipes

Chicken Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Shanghai Wings

Recipe from: tompat
Servings: 6

4 pounds chicken wings, disjoint into 2 pieces, throwing away tips
⅔ cup soy sauce
⅔ cup water
4 tablespoons brown sugar
¼ cup honey
1 tablespoon dry sherry
1 teaspoon crushed ginger
1 clove garlic, crushed

Put all ingredients in a large electric skillet, bring to a boil. Reduce heat, cover, simmer 20 minutes. Remove cover and increase heat, continue cooking another 20 minutes or until sauce thickens into a rich brown glaze. Toss and stir to coat each wing with sauce as it thickens. Serve hot or cold.


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