2 lbchicken wings
1/2 csoy sauce
1 tspdehydrated minced garlic
1/2 cgreen onion, chopped fine (or 1 onion)
1 tspmustard powder
1 tspground ginger
1 can(s)chicken broth
How to Make Hawaiian Wings
- In a small saucepan combine marinade ingredients. Bring to a boil. Remove from heat. Allow to cool.
- Place frozen wings into a gallon size zip-top bag.
- Pour marinade over chicken wings, seal the bag, and refrigerate several hours, turning occasionally.
- In a single layer, place the wings in a 9x13" baking dish, with the marinade.
Bake uncovered 30 minutes at 350*.
Turn the wings, and bake another 15 minutes.
- Remove the wings from the pan, but keep warm.
Skim fat from the sauce in the baking dish, if necessary, and pour the sauce into the saucepan.
- Combine cornstarch with a small amount of the chicken broth. Add remaining broth to the sauce in the pan, then whisk in the cornstarch mixture, and heat, on medium, stirring, to thicken.
Drizzle some of the sauce over the wings, then serve the remainder with the wings.
- NOTES: If you like more heat, cook a dried chili pepper with the marinade, then discard it before pouring the marinade over the wings.
For family dinner, serve with rice. Garnish with more sliced green onion, if desired.
If I'm serving a crowd, I keep the wings warm in a crockpot, with the sauce from the baking dish. And I don't use the extra broth and cornstarch to stretch the sauce.
You could cook the wings in the crockpot, but you won't get the same result.