Chinatown Chicken Wings
15 Tbsp Hoison Sauce
9 Tbsp plum sauce
6 Tbsp oyster sauce
6 Tbsp soy sauce
6 Tbsp honey
3 Tbsp dry Sherry
3 Tbsp peanut oil
1 Tbsp Chinese chili sauce
1½ tsp five-spice powder
3 Tbsp garlic, finely minced
3 Tbsp fresh ginger, finely minced
4 lbs DLM Chicken Wings, cut and snipped
Combine sauce ingredients in a mixing bowl with a spout. Evenly divide sauce and pour into (2) gallon-size zip-lock bags. Add 2 lbs of wings to each bag. Marinate for 24 hours.
Preheat oven to 375°F. Line a large rimmed baking pan(s) with foil. Top pans with a wire rack(s) coated with cooking spray.
Drain the chicken; reserve marinade. Arrange wings on the rack and roast 30 minutes. Baste with marinade, turn, and baste again. Roast until the wings turn a mahogany color, about 30 minutes. Serve hot or at room temperature.
Makes 20 servings
Allergy Warning: Contains wheat and soy