CHICKEN WING CANAPES |
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These are a sure favorite, especially with the men. Make lots - a guaranteed sell-out!. Makes about 15. |
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| 3 lbs | Small chicken wings (about 15) | 1.5 kg | |||||||
| 1/2 cup | Sugar | 125 mL | |||||||
| 3 tbsp | Cornstarch | 50 mL | |||||||
| 1/2 tsp | Salt | 2 mL | |||||||
| 1/2 tsp | Ground ginger | 2 mL | |||||||
| 1/4 tsp | Pepper | 1 mL | |||||||
| 2/3 cup | Water | 150 mL | |||||||
| 1/3 cup | Lemon juice | 75 mL | |||||||
| 1/4 cup | Soya sauce | 50 mL | |||||||
Preheat oven 400°F [200°C]. Cut wings in half at joint. Discard tips. Place on broiler rack and bake for 15 minutes, turn and bake additional 15 minutes. In a small saucepan mix the sugar, cornstarch, salt, ginger and pepper. Add liquids. Cook, stirring constantly, over medium heat until mixture thickens. Boil 2 minutes. Brush over wings. Continue baking for about 35 minutes. During baking, brush soya mixture on wings frequently. Serve in chafing dish. Note: I push meat of wing up slightly from the bone so it is easier to hold for finger serving. Source The Best of Bridge; cookbook Royal Treats for Entertaining. A real Canadian best seller. Reproduced with permission.
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