3 pounds chicken wings
cup soy sauce
cup honey
cup lemon juice
cup water
3 tablespoons ketchup
2 cloves garlic, minced
1 teaspoon ginger root, minced
1 teaspoon sesame oil
1 teaspoon Chinese fi ve-spice powder
2 tablespoons cooking sherry
1 tablespoon black sesame seeds
1 teaspoon salt
teaspoon black pepper
cup basil leaves, coarsely chopped
Rinse chicken wings and pat dry; set aside. In large
bowl, combine soy sauce, honey, lemon juice, water,
ketchup, garlic, ginger, sesame oil, fi ve-spice powder,
cooking sherry, sesame seeds, salt, and pepper. Stir to
mix. Add chicken wings to bowl; cover and allow to marinate
in refrigerator 2 hours or up to overnight.
Preheat oven to 400 degrees. Remove wings from
marinade and place in single layer on roasting pan or
cookie sheet. Place in oven and roast 30 minutes. Turn
wings; spoon additional marinade over wings. Discard
remaining marinade. Return wings to cook additional
20 minutes. Serve immediately, sprinkled with chopped
basil leaves.
Wings can also be grilled about 7 to 8 minutes per side,
brushing with marinade after turning.
Yield: 4 appetizer servings
Source: National Chicken Council