Post by emily on May 13, 2022 11:36:25 GMT -5
Ingredients:
• 5 pounds chicken wings (or your favorite chicken pieces, skin on)
• 3 cups cornstarch, for dredging the chicken pieces in
• 1 tablespoon garlic powder
• 1/2 teaspoon black pepper
Marinade Ingredients:
• 2-inch piece of ginger
• 3 tablespoons sherry cooking wine
• 3 tablespoons rice vinegar
• 3/4 cup soy sauce
• 2 tablespoons chopped garlic
• 4 tablespoons sugar
Directions:
1. Prepare the marinade.
In a small bowl, mix all of the marinade ingredients together.
Grate the ginger into the bowl. Add the sherry cooking wine, rice vinegar, and soy sauce.
Add the garlic and sugar.
Stir to combine. Set the marinade aside for now.
2. Marinate the chicken.
Rinse and clean the chicken pieces. Place into a large ziplock bag.
Pour the marinade into the bag.
Make sure to get all the garlic and ginger out!
Squeeze any excess air out of the bag before sealing. Marinate the chicken for a few hours or up to a day. Keep the bag refrigerated while the chicken
marinates.
3. Bake the chicken.
Pour the chicken out into a colander to drain out the marinade.
Prepare the cornstarch mixture. Mix together the cornstarch, garlic powder and black pepper.
Dredge the chicken pieces in the cornstarch mixture.
Place the chicken (skin side up) onto a baking pan lined with parchment paper.
Bake the chicken at 400 degrees for a total of 45 minutes.
After baking for 15 minutes, turn the chicken over. Bake for another 15 minutes, skin side down.
After 30 minutes of baking, turn the chicken over, making it skin side up again. Bake for the final 15 minutes.
Serve immediately and ENJOY!
• 5 pounds chicken wings (or your favorite chicken pieces, skin on)
• 3 cups cornstarch, for dredging the chicken pieces in
• 1 tablespoon garlic powder
• 1/2 teaspoon black pepper
Marinade Ingredients:
• 2-inch piece of ginger
• 3 tablespoons sherry cooking wine
• 3 tablespoons rice vinegar
• 3/4 cup soy sauce
• 2 tablespoons chopped garlic
• 4 tablespoons sugar
Directions:
1. Prepare the marinade.
In a small bowl, mix all of the marinade ingredients together.
Grate the ginger into the bowl. Add the sherry cooking wine, rice vinegar, and soy sauce.
Add the garlic and sugar.
Stir to combine. Set the marinade aside for now.
2. Marinate the chicken.
Rinse and clean the chicken pieces. Place into a large ziplock bag.
Pour the marinade into the bag.
Make sure to get all the garlic and ginger out!
Squeeze any excess air out of the bag before sealing. Marinate the chicken for a few hours or up to a day. Keep the bag refrigerated while the chicken
marinates.
3. Bake the chicken.
Pour the chicken out into a colander to drain out the marinade.
Prepare the cornstarch mixture. Mix together the cornstarch, garlic powder and black pepper.
Dredge the chicken pieces in the cornstarch mixture.
Place the chicken (skin side up) onto a baking pan lined with parchment paper.
Bake the chicken at 400 degrees for a total of 45 minutes.
After baking for 15 minutes, turn the chicken over. Bake for another 15 minutes, skin side down.
After 30 minutes of baking, turn the chicken over, making it skin side up again. Bake for the final 15 minutes.
Serve immediately and ENJOY!
