This is a great recipe for those who love Szechuan orange chicken.
It is easier than the stir fried version done with the chicken meat.
You can serve it with rice for a main course, but I like to serve
it as finger food as an appetizer.
2 pounds chicken wings
3 cloves garlic, minced
4 teaspoons minced
4 teaspoons minced ginger root
3 green onions,
1/3 cup Hoisin sauce
1 tablespoon hot Chinese chili
2 tablespoons frozen orange juice concentrate
grated orange peel
3 tablespoons soy sauce
1/2 teaspoon oriental sesame oil
Cut off the wings
tips and reserve for making stock. Cut the remaining wing in half.
Combine all the ingredients for the marinade. Add the wings
to the marinade, place in a clean plastic bag, tie securely and
marinate for a few hours in the refrigerator, turning the bag occasionally
to make sure the wings are well coated.
Heat the oven to
400 degrees F. Line a baking dish with parchment paper. Arrange
the wings in a single layer. Bake for 20 minutes, brush with the
marinade, turn wings, brush other side and bake 15 minutes longer.
Serve hot or at room temperature.
Posted by Olga at Recipe Goldmine 6/5/02 6:42:49 am.