Lacquered Chicken Wings

If you like chicken wings, you’re going to love this recipe.  If you don’t like chicken wings, you’re going to love this recipe.  I don’t particularly like chicken wings, and believe me, I’ve tried.  Buffalo, Asian, spicy, not-so-spicy, Mexican (yes, there’s a Mexican version), baked, fried, breaded, unbreaded, they just don’t quite do it for me.  This recipe changed all that.  It was given to me by my aunt, but there are various versions of it all over the web.  I find the simplest (and no doubt original) is probably the best, and absolutely nothing could be easier than this, particularly when you consider the raves you’re going to get when you serve them.

Lacquered Chicken Wings

15-20 chicken drummies*

½ cup dark soy sauce (do NOT use light or reduced sodium)

½ cup dark brown sugar

Freshly ground black pepper

Place drummies in a shallow roasting pan.  Combine the soy sauce and sugar and a liberal grating of black pepper and pour mixture over chicken, coating it well.  Let marinate for 30 minutes in the fridge.

 Fifteen minutes into the marinating process, preheat oven to 350°F.  Remove wings from fridge, place into preheated oven and bake for 30 minutes.  Remove pan from oven and turn each piece with tongs.  Bake another 30 minutes.  Turn again and bake 15-25 minutes longer until the liquid has cooked down and the wings are well glazed.  Wings should be a rich dark brown and very tender.

* The drumstick half of the chicken wing