Shanghai Chicken Wings

Serves 4

Ingredients

14 chicken wings
4 tablespoons soy sauce
2 teaspoons Chinese hot sauce
2 tablespoons honey
1 teaspoon ginger, minced
1/2 teaspoon garlic, minced

Directions

Split wings at each joint and discard tips; pat dry. Deep fry 12 minutes or until completely cooked and crispy. Or, for equally crispy wings, bake on a rack in a roasting pan at 425° for 1 hour; turn after 30 minutes of cooking time. Combine hot sauce and remaining ingredients. Dip wings in sauce to coat completely. Or place hot sauce, remaining ingredients and wings in airtight container and shake to coat.

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