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Most larger supermarkets have peanut oil in the Asian foods section or near the salad oils. But, if you really can't find it, don't sacrifice the unique flavor in this recipe. Put 1-2 tsp creamy peanut butter into a 1/4 cup measuring cup. Fill the remainder of the cup with vegetable oil. Blend thoroughly before using.
If you really don't want to use white wine, you can substitute chicken broth. Be sure to use the fat-free broth to skip the extra calories!
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| Hong Kong Chicken Wings |
Ingredients
(4 servings - 200 calories per serving)
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| 2-1/2 lbs |
chicken wings |
| 1/2 cup |
soy sauce |
| 1/2 cup |
brown sugar |
| 1/4 cup |
peanut oil |
| 2 tsp |
dry mustard |
| 1/3 cup |
white wine |
| 1 tsp |
rosemary |
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- Rinse chicken wings and pat dry with paper towels.
- Arrange wings in a shallow baking dish.
- In medium saucepan, combine soy sauce, brown sugar, oil, mustard, wine, and rosemary.
- Bring to a boil stirring constantly.
- Boil until all of the sugar dissolves.
- Remove from heat and let cool.
- Pour cooled marinade over chicken wings.
- Cover dish.
- Place in refrigerator for 3 hours or overnight.
- Remove from refrigerator and let stand at room temperature for 1/2 hour before baking.
- Uncover dish.
- Preheat oven to 350 degrees.
- Place in oven and bake for 35 minutes.
- Remove chicken wings to serving platter.
- Top with fresh parsley sprigs, if desired.
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