Recipes
Chicken Wings with Sherry Glaze
6 servings
45 minutes total
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Ingredients
- Nonstick aluminum foil
- 1 tablespoon fresh ginger
- 3 lb chicken wings (or drummettes)
- 1 cup hoisin sauce
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons dry sherry (or seasoned rice vinegar)
- 1 tablespoon unsalted butter
- 2 tablespoons fresh cilantro
- 1 teaspoon sesame seeds
Steps
- Preheat oven to 450°F. Line large baking sheet with foil. Grate ginger. Cut wings at joint to make 2 pieces, if needed; place in single layer on baking sheet (wash hands). Bake on middle rack 15–18 minutes, flipping once halfway through cook time, until wings are 165°F.
- Meanwhile, melt butter, then combine ginger, hoisin sauce, soy sauce, sherry, and butter until blended.
- Remove wings from oven; increase heat to broil. Brush wings with one-third of the sauce; broil 3–4 minutes. Turn wings over and brush with one-third of the sauce; broil 3–4 more minutes until browned.
- Chop cilantro finely; coat chicken with remaining one-third sauce, cilantro, and sesame seeds. Serve.
Amount per ⅙ recipe serving: Calories 390, Total Fat 22g, Sat Fat 7g, Trans Fat 0g, Chol 155mg, Sodium 990mg, Total Carb 19g, Fiber 1g, Sugars 12g, Protein 27g, Calc 2%, Vitamin A 2%, Vitamin C 0%, Iron 6%