2 pounds chicken wings -- cut into 2 parts,
drumette and wing tip -- or just use
-- drumettes
3 garlic cloves -- chopped
1/3 cup soy sauce
3 tablespoon dry sherry or rice wine
2 tablespoon honey or sugar
1 piece fresh ginger root -- 1-inch, chopped
3 green onions -- thinly sliced
2 tablespoon Asian -- (toasted) sesame
-- oil
1 spicy Asian peanut dip -- * see note
Instructions:
* Note: See the "Spicy Peanut Sauce-x" recipes that are included in
the "Satay" recipe collection. Combine chicken wings with the next
7 ingredients. Place in a bowl or big plastic bag and let sit in refrigerator
for at least an hour or up to 3 days. Turn every so often during marinating.
Grill over an open fire or broil until crisp. Serve accompanied with
the peanut dip sauce. This recipe serves 10 to 12. Comments: This
Asian-American marinade permeates the chicken wings and creates a
savory crispness as they grill. Perfect for an outdoor grill, this
recipe can be doubled and tripled indefinitely. The wings are simple
to put together, and have the good grace to get better as they sit
in their marinade. In fact, if you can marinate them for 2 to 3 days
-- but no longer, in the refrigerator -- they will be fantastic. Recipe
Source: FROM PANTRY TO TABLE by Marlena Spieler
