Recipes

[Carol1229]

This recipe for chicken wings is one I've been making for a long time. My Mom and I had picked up this cookbook at a church fair years ago-she made the recipe, raved about it and told me I needed to try it.

They're not your typical Asian-inspired wings-the marinade contains gin as an ingredient-that was a new one for me. When I saw that ingredient in the recipe, I was surprised Mom had made these-neither she nor my Dad drank gin-and Bob and I don't care for it....she was intrigued enough to pick up a small bottle and give the recipe a try. BOY am I glad she did-one taste and this recipe shot right to the top of my favorites list.

I don't know what the gin does...you can't taste it in the finished product, but mixed with everything else......I guess it's that one ingredient that makes you say I don't know what's in these, but they sure do taste WONDERFUL.

One of the keys to the wonderful flavor of these wings is allowing them to marinate a good 24 hours-these marinated about a day and a half. Baking them in a single layer and flipping them over halfway through the baking time allows them to glaze up nicely on both sides.

They're the perfect mix of soy, garlic and ginger with just the right amount of sweetness-that slightly sticky glaze is finger-lickin' good.

Since the wings are best served warm, I like to make them ahead and put them in a crock pot on low.

They're perfect to have at a get together-people always enjoy them.


Carol