Makes 48 hors d'oeuvres
Active time: 15 Minutes
Start to finish: 2 hours
It's easy to understand why chicken wings are so popular (as if all that crisp skin weren't enough of a reason). Economical and sold in just about every market, they capture the essence of relaxed entertaining: it's hard to stand on ceremony while eating with your fingers. Anyone who has ever visited the La Brea tar pits in Los Angeles will understand how this great-tasting hors d'oeuvre got its name. The recipe came to us from reader Metta Miller, from Boston, and it's a staff favorite.
4 pounds chicken wings, split at joint and wing tips discarded
1 cup soy sauce
½ cup dry red wine
½ cup plus 1 tablespoon sugar
¼ teaspoon ground ginger
• Put a rack in middle of oven and preheat oven to 400°F.
• Arrange wings in one layer in a large roasting pan.
• Combine remaining ingredients in a small saucepan and heat over moderately low heat, stirring, until sugar is dissolved. Pour evenly over wings.
• Bake for 45 minutes. Turn wings over and bake until sauce is thick and sticky, 1 hour to 1 hour and 10 minutes more. Transfer wings to a platter.
|
