Cantonese Chicken Wings*

By Hester

Ingredients

• 3 tablespoons hoisin sauce
• 2 tablespoons dark soy sauce
• 1 tablespoon sesame oil
• 1 clove garlic, crushed
• 1 inch piece ginger, shredded
• 1 tablespoon rice wine
• 2 teaspoons red or white wine vinegar
• 2 tablespoons light brown sugar
• 2 pounds chicken wings
• 1/2 cup cashew nuts, chopped
• 2 scallions, finely chopped

Details

Servings 4

Preparation

Step 1

Preheat oven to 425. Place the hoisin sauce, soy sauce, sesame oil, garlic, ginger rice wine, vinegar and sugar in a small saucepan with 6 tablespoons water. Bring to a boil, stirring occasionally, then simmer
for about 30 seconds. Remove the glaze from the heat.

Place the chicken wings in a roasting pan in a single layer. Pour over the glaze, and stir until wings are thoroughly coated.

Cover the pan loosely with tin foil, place in the over and roast for 25 minutes. Remove the foil, baste the wings, and cook for an additional 5 minutes.

Reduce the oven temperature to 375. Turn the wings over, and sprinkle with the chopped cashew nuts, and scallions. Return to the oven and cook for 5 minutes or until the nuts are lightly browned, the glaze is sticky, and the wings are tender.