Japanese Chicken Wings

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Credit: Hiroshi Noguchi, CEC, AAC
Skills for Culinarians Day Cookbook, July 2004


12 chicken wings
1 cup rice vinegar
1 cup soy sauce
1/3 cup sugar
6 oz. fresh ginger, sliced
6 oz. fresh garlic Pinch of cornstarch


1) Blend rice vinegar, soy sauce, sugar, ginger and garlic.
2) Place wings in sauce; bake them at 400°F for 20 minutes.
3) Remove wings from sauce; arrange on plate.
4) Return sauce to heat. Thicken with cornstarch.
5) Ladle sauce over wings


12 wings


Appetizer, Poultry

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