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Title: Mandarin Wings W/ Duck Dipping Sauce
Categories: Poultry Asian Sauce
Yield: 4 Servings
| 1 1/2 | lb | Chicken wings |
| 3 | tb | Soy sauce |
| 3/4 | ts | Ground ginger |
| 1/2 | ts | Garlic powder |
| 1/8 | ts | White pepper |
| DUCK DIPPING SAUCE | ||
| 1/3 | c | Peach preserves |
| 3 | tb | Light corn syrup |
| 1 | ts | White vinegar |
| 1/4 | ts | Ground ginger |
| 1/2 | ts | Soy sauce |
Prepare the ** Duck Dipping Sauce ** (see below)
Disjoint the chicken wings; discard the tips (or save for stock). Combine the soy sauce, ginger, garlic powder and the pepper in a large bowl. Stir in chicken until well coated. Arrange the chicken, side by side, on a large rack in shallow, foil-lined baking pan. Bake in a preheated 400øF oven for 25 minutes. Turn the chicken over; bake for another 20 to 25 minutes, or until tender. Serve with the dipping sauce.
Makes about 4 to 6 appetizer servings.
** Duck Dipping Sauce **
Combine all the ingredients, except the soy sauce, in a small saucepan. Cook, stirring, over medium-high heat until the mixture simmers, breaking up large peach chunks. Remove from the heat and add the soy sauce. Cool to room temperature.
Makes about 1/2 cup of sauce. ** The Dallas Morning News -- Neighborhood Shopping -- 5 Feb 97 **
Formatted for your use by The WEE Scot -- paul macGregor
From: Paul Macgregor Date: 15 May 97 Home Cooking Ä
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