FIVE SPICE CHICKEN WINGS

  • 50 RAW CHICKEN WINGS
  • 1 TSP FIVE-SPICE POWDER
  • SALT AND PEPPER

 

PREHEAT OVEN TO 275 F.  RUB PROTEIN WITH FIVE-SPICE POWDER AND SEASON TO TASTE WITH SALT AND PEPPER. DIVIDE BETWEEN 2 NONSTICK ROASTING PANS, COVER TIGHTLY WITH FOIL AND COOK FOR 1 HOUR.

USE A GRATE SO GREASE RUNS TO BOTTOM OF PAN.

SAUCE

  • 3 TBSP PEANUT OIL
  • 2 TSP GRATED GINGER ROOT
  • 2 GARLIC CLOVES , CRUSHED
  • ¼ CUP HOISON SAUCE
  • 2 TBSP SOY SAUCE
  • 2 TBSP BOTTLED SWEET CHILI PEPPER DIPPING SAUCE
  • ¼ CUP HONEY
  • 1/3 CUP SOFT BROWN SUGAR
  • ½ CUP DRY SHERRY

 

HEAT OIL IN PAN UNTIL HOT, ADD GINGER AND GARLIC.

SAUTE 1 MINUTE. ADD REMAINING INGREDIENTS MIX WELL.

REMOVE PROTIEN FROM OVEN MIX WELL WITH SAUCE.  RETURN TO OVEN. COOK COVERED ANOTHER 30 MINUTES.  REMOVE COVER COOK FINAL 30 MINUTES.  SERVE WITH GARNISH OF SCALLIONS.