Szechuan Barbecue Wings
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 410 |
| pro | 29 g |
| total fat | 24 g |
| sat. fat | 6 g |
| carb | 18 g |
| fibre | 1 g |
| chol | 89 mg |
| sodium | 352 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 11 |
| vit A | 5 |
| vit C | 8 |
| folate | 5 |
Wings don't have much meat, but what's there is choice, tender, moist and flavourful. Look for plump wings with smooth skin and no discolouration to ensure freshness.
Ingredients
- 1/4 cup hoisin sauce
- 1/2 tsp grated orange rind
- 1/4 cup orange juice
- 2 tbsp liquid honey
- 1 tbsp sesame oil
- 1 tsp ground ginger
- 1 tsp asian chili sauce or hot pepper sauce
- 1 Pinch salt
- 2-1/2 lb chicken wings
Preparation
In small saucepan, combine hoisin sauce, orange rind and juice, honey, sesame oil, ginger, chili sauce and salt ; bring to boil. Reduce heat and simmer for about 5 minutes or until thickened. Transfer to large bowl; let cool slightly.
Meanwhile, remove tips, excess skin and fat from chicken wings; separate wings at joint. Add to sauce; toss to coat.
Reserving sauce, place wings on rack on large foil-lined rimmed baking sheet. Bake in 400°F (200°C) oven, turning and basting with sauce once, for about 30 minutes or until juices run clear when wings are pierced.
Broil wings for about 1 minute per side or until crisped and browned.
Source : © CanadianLiving.com
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