Marinated Chicken Wings

Description

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.

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