Hoisin Chicken Wings - Motojicho.us

1½ lbs chicken drumettes (meatiest part of the wing)

1/3 cup hoisin sauce                  1 clove garlic, minced/pressed         2 Tbsp dry sherrry             

1 Tbsp lemon juice

Directions:

Mix hoisin, sherry, lemon juice, and garlic.  Add chicken, turning to coat.  Cover and refrigerate for at least 1 hour or
until next day.

Lift chicken from marinade, reserving marinade.  Place on a greased grill 4 to 6 inches above a solid bed of medium coals (or under the broiler).  Cook, turning occasionally and brushing with marinade until meat near bone is no longer pink when cut (about 12 minutes).

  Back to Hors d'oeuvres