Chafing Dish Chicken Wings Recipe - Cooking Index
Chafing Dish Chicken Wings Recipe - Cooking Index
| 15 | Broiler-fryer chicken wings | |
| 1/2 cup | 118ml | Soy sauce |
| 1/2 cup | 118ml | Lemon juice |
| 2 tablespoons | 30ml | Canola oil |
| 1/4 cup | 59ml | Honey |
| 2 | Garlic - minced | |
| 1/4 teaspoon | 1.3ml | Hot pepper sauce |
| Sweet and sour sauce - recipe follows |
Make marinade by mixing together soy sauce, lemon juice, canola oil, honey, garlic and hot pepper sauce; stir until honey is dissolved. Place chicken wings on cutting board; cut and discard (or save for stock) wing tips. Cut remaining wing into two sections at joint, making 30 drumettes.
Place chicken in bowl and pour soy-honey mixture over all; cover and marinate in refrigerator overnight. Arrange chicken drumettes in single layer on baking pan; pour marinade over chicken. Bake in 425F. oven for about 20 minutes or until chicken is fork-tender, basting several times with marinade during cooking. Place chicken in chafing dish, reserving marinade for making sauce.
Pour Sweet and Sour Sauce over wings and keep warm in chafing dish. To prepare Sweet and Sour Sauce, in saucepan, pour marinade remaining after chicken has cooked. Add 1 can (8 ounces) pineapple cubes (drained but juice retained), 1 green pepper cut into cubes, 1/4 cup vinegar and 1 cup chicken broth.
Slowly bring to a boil. In small bowl, mix together until smooth 4 tablespoons cornstarch, 1 teaspoon ground ginger and 1/4 cup reserved pineapple juice. Stir mixture into liquids in saucepan and boil until thickened and smooth, about 2 minutes.
Source:
National Broiler Council
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