Serves 4 to 6
Excellent hot, at room temperature, or cold, these will keep 5 days in the refrigerator and reheat nicely.
  • 2 to 3 tablespoons soy sauce (Kikkoman is one to try)
  • 1 generous cup apricot jam
  • 1/3 to 1/2 cup cider vinegar
  • 1/4 cup dry white wine (optional)
  • 2 teaspoons to 1 tablespoon Tabasco sauce
  • 5 large cloves garlic, minced
  • 3 to 4 pounds chicken wings, rinsed (organic preferred)
1. Combine all ingredients except the wings in a bowl. Taste for sweet/hot/sour/salt balance, and adjust to your preference. It should be strong. Place the wings in heavy plastic bags and divide the marinade between them.
2. Seal and refrigerate 2 days, turning bags occasionally for even marinating.
3. When ready to cook, preheat oven to 325 degrees F. Spread foil over 2 shallow pans and top with racks (cake racks work well here). Spread wings out on racks, saving their marinade. Roast 1 3/4 hours in the middle and at the bottom of the oven, switching pans occasionally. Every so often, turn wings, basting with marinade and piercing with a fork during the first hour of roasting.
4. Wings are done when they can be easily pierced with the tip of a sharp knife. If they are not crisp enough for you, flip on broiler or turn oven to 500 degrees F for a few minutes. Watch carefully—they can easily burn. Serve hot, warm or cold. I like to squeeze fresh lemon over them at the table.

Copyright 2006 by Lynne Rossetto Kasper