Title: Ono Chicken Wings
Categories: Appetizer
Yield: 8 Servings
| 1 | c | Soy sauce |
| 1 | c | Pineapple juice |
| 1 | | Clove garlic; minced fine |
| 2 | tb | Onion; minced |
| 1 | ts | Ginger; grated |
| 1/4 | c | Brown sugar |
| 7 | oz | Beer |
| 1/4 | c | Vegetable oil |
| 5 | lb | Chicken wings |
| | | Sesame seeds; toasted |
Cut off and discard the small tip of each wing.
Cut main wing at joint. Combine first 8 ingredients and stir until
dissolved. Pour over chicken and marinate overnight. Be sure sauce overs
all pieces.
Drain and save marinade. In large skillet, heat a small amount of oil and
brown chicken on all sides over medium. When brown, add 1/2 cup marinade;
cover; reduce heat and simmer 15-20 minutes. Stir and add more marinade if
necessary. May be cooked a day in advance and reheated in oven before
serving. Add marinade to moisten before heating. Serve hot in a chafing
dish. Sprinkle with toasted sesame seeds if desired.