Saturday, January 11, 2014

Shanghai Chicken Wings

Shanghai Chicken Wings
Adapted from “More from the Gluten Free Gourmet”
By Bette Hagman

2 ½ lbs chicken wings
1 cup honey
1 cup chicken broth
1 tablespoon fresh grated ginger root
¼ cup dry white wine (or rice wine)
¼ cup apple juice
¼ cup Tamari sauce (gluten free soy sauce)

Preheat oven to 400 degrees.
Pat chicken wings dry.
In a small saucepan, over medium heat, mix together the honey, ginger, wine, apple juice and soy sauce.
Place the chicken wings in a 9” x 13” pan or casserole.  Drizzle with the marinade.  Let set for at least 1 hour (may be marinated in the refrigerator overnight), and bake for 45 minutes, turning every 15 minutes until golden brown and tender.

Serve immediately, or cool, refrigerate and reheat the next day.

Serves  8 to10 as an appetizer.

* I confess, I do not eat these myself because the Tamari sauce does contain soy - which is a problem food for me.

No comments:

Post a Comment