Oriental Chicken Wings

Serves:

Ingredients:

12 Medium-sized chicken wings
1/4 c Packed dark brown sugar
1/4 c Soy sauce
1/4 c Water
1 tb Worcestershire sauce
1 tb Dry sherry
1 ts Lemon juice
1 ts Ground ginger
1 1/2 ts Cornstarch

Method:

Makes 24 pieces, 8 to 12 servings 1.
Remove and discard chicken wing tips; cut wings in half at the joint.
Mix remaining ingredients except cornstarch in medium bowl; add chicken pieces; stir to coat well.
Refrigerate, covered, stirring once, 6 hours or overnight.
2.
Drain chicken, reserving marinade.
Arrange 12 of the chicken pieces on microsafe roasting rack in 2-quart glass utility dish.
Microwave on high power, rotating a quarter turn every 3 minutes, until chicken is tender, 7 to 9 minutes.
Remove chicken to plate; keep warm.
Repeat, microwaving remaining 12 chicken pieces.
3.
Mix cornstarch with reserved marinade in 2-cup glass measue until smooth.
Microwave on high power, stirring once, until sauce thickens and bubbles, about 2 minutes.
Transfer sauce to small serving bowl; serve as a dip with chicken wings.
Cuisine