Michelle’s Chicken Wings
The Marinade (yields about two cups)
¾ cup soy sauce
½ cup honey
¼ cup sherry
½ cup light brown sugar
2 garlic cloves, smashed
1 heaping Tablespoon grated ginger
10-12 sets of chicken wings
Sesame seeds, toasted
Flat leaf parsley, chopped
Combine all the ingredients for the marinade in a pot. Heat over medium heat for about five minutes, stirring frequently. Let the marinade cool to room temperature before marinating the chicken. This can be made the night before and stored in the refrigerator.
Cut the chicken wings into three pieces at the joints. Save the wing tips for chicken stock. Place the chicken wings in a large plastic bag or in a plastic container that can be tightly sealed. Pour the marinade over the chicken. Shake or stir, based on your container choice. Let the meat marinate overnight in the refrigerator. (Don’t forget to give your mixture a shake or stir in the morning so all the pieces are marinated!)
At this point, you can toss out the smashed garlic. Garnish the wings with toasted sesame seeds (heat a small pan and add the seeds and cook for a short time – don’t let them burn) and chopped flat leaf parsley.
If you are making them for an office party the next day, place two wings in a cup and add some extra sauce in the bottom of the cup with a turkey baster. Place in a storage container and keep refrigerator. A cup of two wings only needs 30-45 seconds in the microwave to reheat.