Yield: 24 wing segments

Scott Nowell

Late 80’s: Gosh, I’ve made this and variations a lot. This is simple but does use some ingredients that not everyone has. Adjust and substitute with what you have.  I suppose you could substitute any commercial sauce, argh! A key here is to cook the wings enough. The collagen in chicken breaks down around 185°F. When you go over that magic mark, the wings get real tender. Keep in mind though, this doesn’t work on boneless breasts. They dry out.

• 12whole chicken wings with tip section removed
• – or-
• 24chicken wing sections
• ½cup honey
• 1TBS white wine
• 1TBS soy sauce
• 1TBS vegetable oil
• 1shallot, minced
• – or-
• 2cloves of garlic, minced
• 1heaping tsp of ginger, minced
• 2tsp five spice powder
• 2scallions (green onions),  cut to small rings

Preheat oven to 400°F.

Pour honey in large microwave safe bowl. Heat for 30 seconds to 1 minute. Add all other ingredients except chicken and scallions to bowl and mix well. Add chicken wings and turn to coat with marinade. Marinate for at least thirty minutes, turning occasionally.

Place up to 24 wing sections on a foil-lined or Silpat lined sheet pan and bake for 20 minutes.  Reserve the marinade.

Remove pan from oven and flip each wing over, dipping it in the reserved marinade.

Return to oven and bake until thoroughly cooked, checking at 20 minutes.  Add additional time if temperature in thick sections is not at least 185°F.

Sprinkle with scallions, serve.