Thursday, April 15, 2010

sticky chicken wings... 1 hour and 45 minutes

the goods:

3/4 cup packed light-brown sugar
1/4 cup fish sauce
1/4 cup fresh lemon juice (from 2 lemons)
2 tablespoons soy sauce
1-inch piece fresh ginger, smashed and peeled
1 serrano or jalapeno chile, halved lengthwise
2 pounds chicken wings, cut in half at joint (wing tips removed)

Preheat oven to 300 degrees. In a 9-by-13-inch baking dish, whisk together brown sugar, fish sauce, lemon juice, and soy sauce until sugar dissolves, 2 minutes. Add ginger, chile, and chicken wings; toss to coat. Arrange wings in a single layer.

(Helpful tip: wipe down inside walls of baking dish prior to baking to save some hard scrubbing later.)

Bake wings 1 hour.

Increase heat to 450 degrees and bake until sauce is reduced and wings are glazed, 30 to 35 minutes more, turning wings occasionally.

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