 |
 |
Articles / TULARC / Food / 20th Century Appetizer Recipes 2 / |  |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
   |
|
||
|
Marinated Chicken Wings |
|
||
|
||||
|
|
|
||
|
||||
|
|
Articles / TULARC / Food / 20th Century Appetizer Recipes 2 / | |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
|
|
||
|
Marinated Chicken Wings |
|
||
|
||||
|
|
|
||
|
||||
|
|
|
|
||
|
||
|
|
|
|
||
|
|
||
|
||
|
|
|
|
||
|
||
This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
1 c Dry sherry
1/2 c Soy sauce
1/4 t Garlic powder
1 t Ground ginger
48 Chicken wings
1. In a large bowl combine sherry, soy sauce, garlic powder and ginger; set aside.
2. Disjoint chicken wings into 3 parts each
Discard the tip end or save to use for soup stock at a later time.
3. Marinate chicken pieces in sherry mixture in the refrigerator at least three hours, but not longer than 24 hours.
4. Arrange 20 pieces at a time in a single layer on a heat- resistant, non-metallic serving platter.
5. Heat, uncovered, in Microwave Oven 12 to 14 minutes or until chicken is well cooked. Turn chicken pieces over after 5 minutes.
6. Repeat with remaining pieces as needed.
Tip: Uncooked chicken pieces can either be stored in refrigerator for 2 to 3 days or may be frozen for 3 months. Cooked pieces may be reheated.
Continue to:
Related Recipes:
Appetizers, food, recipes, cooking, cookbook, preparation, ingredients, advice, nutrition
|
|
|
|
 |
|