Asian-Inspired Sherry-Ginger Chicken Wings
Equipment
- Large bowl
Ingredients
- 1 cup Dry sherry
- 1/2 cup Soy sauce
- 1/4 teaspoon Garlic powder
- 1 teaspoon Ground ginger
- 48 Chicken wings disjointed into 3 parts each (discard wing tips or save for soup stock)
Instructions
- In a large bowl, combine dry sherry, soy sauce, garlic powder, and ground ginger; set aside.
- Disjoint the chicken wings into 3 parts each, discarding the tip end or saving it for later use in soup stock.
- Marinate the chicken pieces in the sherry mixture in the refrigerator for at least three hours but no longer than 24 hours.
- Arrange 20 pieces at a time in a single layer on a heat-resistant, non-metallic serving platter.
- Heat, uncovered, in the Microwave Oven for 12 to 14 minutes or until the chicken is well-cooked.
- Turn chicken pieces over after 5 minutes.
- Repeat the process with the remaining pieces as needed.
Notes & Wine Advice
Uncooked chicken pieces can be stored in the refrigerator for 2 to 3 days or frozen for up to 3 months. Cooked pieces may be reheated.
Wine Pairing Advice:
Pair these Asian-inspired chicken wings with a light and crisp white wine such as Pinot Grigio or a dry Riesling. The acidity in the wine will complement the flavors of the marinade, creating a delightful balance.Nutrition values
Calories: 280 kcal | Carbohydrates: 3 g | Protein: 24 g | Fat: 18 g