Sticky Ginger Chicken Wings
MEAT
| 6 servings
Gold’s delicious Polynesian Style Ginger Duck Sauce is great on it’s own, but
adding finely julienned fresh ginger, chopped garlic and soy sauce, really plays
up the flavors. Glaze the chicken wings with this sauce and you’re in for some
spectacular party food!
Ingredients
sweet
STICKY
1 ½ pounds chicken wings
½ cup flour
½ teaspoon garlic powder
½ teaspoon ginger powder
Salt and pepper to taste
1 teaspoon canola oil
1 teaspoon sesame oil
1 2-inch piece fresh ginger, peeled and finely julienned
2 cloves garlic, minced
½ cup Gold’s Polynesian Duck Sauce
2 tablespoons chicken stock
2 teaspoons soy sauce
Chives for garnish
Directions
1. Whisk the flour with the garlic, ginger and salt and pepper. Lightly dredge the
wings in the flour and shake off excess. Heat a wok or frying pan and add oils.
Sear the chicken wings on both sides to get a nice brown crust (add more oil,
if necessary). Set aside in a baking dish.
2. In the same pan that you used to sear the wings (if there is a lot of fat in there,
drain it, but leave the drippings). Sauté garlic and a ginger until soft. Add duck
sauce, chicken stock and soy sauce and bring to a boil until slightly thickened.
3. Brush the glaze over the chicken wings and bake at 400° for 20 minutes.
Garnish with chives.
Recipe courtesy of Chanie Apfelbaum and JoyofKosher.com
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