Szechwan Chicken Wings
|Chicken wings||2 Pound|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Apricot jam||3 Tablespoon|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Green onions||2 , minced|
|Grated ginger||1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Firmly packed dark brown sugar||1⁄3 Cup (5.33 tbs)|
|Chili paste with garlic/Catsup||2 Teaspoon (Available At Specialty Food Stores)|
|Hot pepper flakes||1⁄8 Teaspoon|
|Peanut oil||1 Tablespoon (For Brushing Grill And Green Onions)|
|Green onions||16 , trimmed|
Remove tips from chicken wings.
Cut wings in half at joint.
Wash wings and pat dry.
Combine sauce ingredients in a bowl.
Brush wing pieces with sauce.
Preheat stovetop grill.
Brush grill surface lightly with oil and cook wing pieces at medium-high heat until done.
Wings will brown on the outside and be cooked on the inside.
Chicken is done when it is slightly firm to the touch and juices run clear if chicken is cut with a knife.
Turn wings several times during grilling and brush wings with sauce as you turn them.
Remove wings to serving platter.
Brush onions lightly with oil.
Cook onions on preheated grill over medium-high heat, turning onions once during grilling.
Cook about 1 minute on each side.