Cooking for Gracie by Keith Dixon

Author:Keith Dixon
Language: eng
Format: mobi, epub
ISBN: 9780307591890
Publisher: Crown Publishing Group
Published: 2011-05-10T07:00:00+00:00

Chicken Wings with Ginger, Sesame, and Scallion

Serves 2

2½ pounds chicken wings, wing tips sliced off and discarded

2 scallions

1 jalapeño pepper (if you don’t want the wings to have too much heat, slice the pepper in half and scrape away and discard the seeds)

2 cloves garlic

Half-inch knob of fresh ginger, peeled

¼ cup soy sauce

2 tablespoons sesame oil

1 tablespoon rice wine vinegar

1 tablespoon ground black pepper

1. Place the chicken wings in a large bowl. Place the remaining ingredients in a food processor and puree. Pour puree over the chicken, combine well, then cover and refrigerate for at least 2 hours and up to 24 hours.

2. Preheat the oven to 400°F. When ready to cook, place a roasting rack on a baking sheet with raised sides (or skip the rack, and lay stalks of celery down in parallel rows)—shake any extra marinade off the chicken, then lay the chicken pieces on the rack, leaving a little space between each (use 2 baking sheets, if needed). Roast 20 minutes, remove from oven, flip pieces, and return to oven. Roast another 20 minutes, remove from oven, flip pieces, and return to oven. Roast a final 10 minutes, until wings are nicely browned. Serve immediately.

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