Chinese Chicken Wings with Ginger-Garlic-Sherry Sauce
Oven-roasted with Chinese spices and topped with a flavor-filled sauce.
4 1/2 pounds chicken wings (about 18 whole wings)
1/2 cup hoisin sauce ('Chinese ketcup')
2 tablespoons Chinese Five Spice (a mixture of star anise, cloves, cinnamon, fennel & pepper)
1/2 cup soy sauce
1/4 cup dry Sherry
1/2 cup brown sugar
4 cloves garlic, minced
1 teaspoon ginger paste (or 2 teaspoons freshly grated gingerroot)
1/2 teaspoon cayenne pepper (more if you like it hot)
1 tablespoon cornstarch
Preheat oven to 425 degrees F. Arrange wings in a large roasting pan in a single layer. Brush hoisin sauce all over the tops and sprinkle with Chinese Five Spice. Bake 20 - 30 minutes, depending on the size of the wings.
Meanwhile, make sauce: Over a medium heat, put soy, sherry, brown sugar, garlic, ginger paste and cayenne in a small saucepan. Bring to a boil and stir in cornstarch. In about a minute, the sauce will thicken. Remove from heat.
Pile wings on a platter and top with sauce. Serves 4 - 6.