Seattle Chicken Wings
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Light brown sugar||1 Tablespoon|
|Rice vinegar||1 Tablespoon|
|Dry sherry wine||2 Tablespoon|
|Orange juice||1⁄4 Cup (4 tbs) (Juice Of 1 Orange)|
|Orange peel strip||1 (2 Inch Size)|
|Water||1⁄4 Cup (4 tbs)|
|Minced fresh ginger root||1 Tablespoon|
|Chili garlic sauce||1 Teaspoon (Or To Taste, Oriental Type)|
|Chicken wings||3 1⁄2 Pound, tips removed (24 Wings)|
Preheat the oven to 400°F.
Combine the soy sauce, brown sugar, vinegar, sherry wine, orange juice and peel, and star anise in a saucepan.
Slowly bring to a boil over medium heat.
Combine the cornstarch and water in a small bowl and stir until blended.
Add to the boiling soy sauce mixture, stirring well.
Boil 1 minute more, stirring constantly.
Remove the soy sauce mixture from the heat and stir in the minced ginger and chili-garlic sauce.
Arrange the chicken wings, in one layer, in a large baking dish.
Pour over the soy sauce mixture and stir to coat the wings evenly.
Bake until tender and browned, 30-40 minutes, basting occasionally.
Serve the wings hot or warm.