Ingredients:
6 tbsp Hoisin Sauce
4 tbsp soy sauce
2 tbsp sesame oil
1 tbsp minced garlic
ginger, peeled and finely shredded
1 tbsp Chinese rice wine/dry sherry
4 tsp Chili Sauce
4 tsp White Wine Vinegar
4 tbsp brown sugar
2 lbs large Chicken wings
optional:
1/2 cup chopped cashew nuts
2 scallions, trimmed and finely chopped
Directions:
* Preheat the oven to 425 F. Place the hoisin sauce, soy sauce, sesame oil, garlic, ginger, Chinese rice wine, chili sauce, vinegar & sugar in a small saucepan with 2/3 cup of water.
* Bring to a boil, stirring occasionally, then simmer for about 30 seconds. Remove the glaze from the heat.
* Place the chicken wings in a roasting pan in a single layer. Pour the glaze on top, and stir until the wings are coated thoroughly.
* Cover the pan loosely with aluminum foil, place in the preheated oven, and roast for 25 minutes. Remove the foil, baste the wings, and cook for an additional 5 minutes.
* Reduce the oven temperature to 375 F. Turn the wings over, and sprinkle with the chopped cashew nuts and scallions. Return to the oven and cook for 5 minutes or until the nuts are lightly browned, and the glaze is sticky, and the wings are tender. Remove from the oven and let stand for 5 minutes before arranging on a warmed platter.
*Serve with rice.
*Have plenty of napkins! *wink*
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