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Japanese Chicken Wings

Kraft Memeber Recipe
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Makes: 12 wings Total Time: 45 min
Category: Appetizers Sub Category: Other Hot Appetizers

what you need
  • 1/4 cup sugar
  • 1/4 cup soy sauce
  • 2 Tbsp. water
  • 1 Tbsp. honey
  • 1 Tbsp. fresh grated gingerroot
  • 1/2 tsp chopped or ground garlic
  • 12 chicken wings (approx 1 lb.)
  • 2 tsp. sesame seeds
make it
1. Preheat oven to 375°F. In a small saucepan combine sugar, soy sauce, water, honey, ginger and garlic; bring to a boil.

2. Wash chicken in cold water and pat dry with a paper towel. Line a shallow baking pan with foil; arrange wings in dish. Pour soy mixture over wings. Turn wings to coat.

3. Bake, uncovered, for 35 min or until juices run clear, spooning sauce over wings every 10 minutes. Remove wings to serving plate. Spoon any remaining sauce over wings, if desired. Sprinkle with sesame seeds.
Notes
Selection and Storage: The skin should be smooth and unblemished. Look for pink bone ends. Store chicken in the coldest part of the refrigerator: raw 2 days, cooked 3.
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