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Prep and Cook time:
30 minutes
Makes: 4-6 servings
This is finger food the younger members of the family are sure to enjoy. The spicy little chicken wings bake in a very hot oven, coated with a honeyed sherry-soy glaze. They’ll be done in just 25 minutes, while you steam rice and stir-fry crunchy snow peas to complement them.
Ingredients
4 pounds chicken drummettes (about 40 pieces)
1/4 cup Soy Sauce
1/4 cup dry sherry
1/4 cup honey
2 tablespoons Asian (toasted) sesame oil
1 1/2 teaspoons Chinese five-spice (or 1/4 teaspoon each ground cloves,
ground anise, ground cinnamon, and ground ginger)
1 clove garlic, minced or pressed
Instructions
1. Rinse chicken and pat dry. In a large bowl, stir together soy sauce,
sherry, honey, oil, five-spice, and garlic; add chicken and stir to coat
evenly.
2. Lift chicken pieces from glaze (reserve any remaining glaze) and
arrange in a single layer in 2 shallow 10- by 15-inch baking pans. Bake,
uncovered, in a 500° oven until chicken is dark brown and meat near bone
is no longer pink; cut to test (22 to 25 minutes). Halfway through baking
time, switch positions of pans and brush chicken with reserved glaze. If
necessary, add 1 tablespoon water to each pan near end of baking time to
prevent scorching.
Nutritional Information
Per serving: 403 cal., 47% (185 cal.) from fat; 40 g protein; 21 g fat (5 g sat.); 13 g carbo (0.1 g fiber); 744 mg sodium; 130 mg chol.
