Prep Time: 5 minutes
Cook Time: 1 hour, 00 minute
Ingredients:
- 2 1/2 pounds chicken wings (about 15)
- Marinade:
- 3 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- 2 tablespoons Chinese rice wine or dry sherry
- 1 garlic clove, minced
- 1 green onion, diced
- Salt and pepper, to taste
Preparation:
Preheat oven to 350 degrees F.
In a small bowl, combine all the marinade ingredients.
Place the chicken in a shallow glass baking dish and brush with part of the marinade. Bake the wings for approximately 1 hour, turning over at least once, and brushing with the marinade 2 or 3 times during cooking. Serve hot or cold as an appetizer.
These chicken wings can also be deep-fried: toss the wings in a flour/cornstarch batter (use as much cornstarch/flour as needed, keeping a 1:1 ratio between the two) so they are well coated, and deep-fry until crispy and well cooked. Drain on paper towels.
In a small bowl, combine all the marinade ingredients.
Place the chicken in a shallow glass baking dish and brush with part of the marinade. Bake the wings for approximately 1 hour, turning over at least once, and brushing with the marinade 2 or 3 times during cooking. Serve hot or cold as an appetizer.
These chicken wings can also be deep-fried: toss the wings in a flour/cornstarch batter (use as much cornstarch/flour as needed, keeping a 1:1 ratio between the two) so they are well coated, and deep-fry until crispy and well cooked. Drain on paper towels.
