Empress Wings

Feb 15, 2013














1 1/2 lbs chicken wings

3 tablespoons soy sauce (Kikkoman)

1 tablespoon dry sherry

1 tablespoon fresh gingerroot, minced

1 garlic clove, minced

2 tablespoons vegetable oil

1/4 cup cornstarch

2 green onions, thinly sliced

1 teaspoon fresh gingerroot, slivered


Disjoint chicken wings; discard tips

Combine soy sauce, sherry, minced ginger and garlic in large bowl; stir in chicken. Refrigerate 1 hour, stirring occasionally.

Remove chicken; reserve marinade.

Heat your grill to a medium heat. Lightly coat chicken pieces with cornstarch; add to grill and brown slowly on all sides.

Stir in 2/3 cup water, sprinkle green onions, slivered ginger, and marinade into a pan and heat to a simmer.  This will kill any bacteria and thicken.

Mop chicken while grilling until tender and thoroughly cooked.  Use ginger and onion to garnish.