Serves 4 to 6 with leftovers

Glazed to a burnished mahogany through slow roasting, these wings are superb finger food. If possible marinated overnight for richest flavor. Serve warm or at room temperature.


  • 1/2 cup Chinese hoisin sauce
  • 1/2 cup Chinese soy sauce
  • 1/4 cup each honey and Chinese duck or plum sauce
  • 1/4 cup each dry sherry and cider vinegar
  • 5 large cloves garlic
  • 3 1/4 to 4 pounds chicken wings (if possible, organically raised), rinsed
1. In a blender or food processor puree together all ingredients except the chicken. Combine with chicken in large ziplock bags and refrigerate overnight if possible.
2. Preheat oven to 375 degrees. Line a large shallow baking pan with foil. Set a large cake rack inside the pan. Arrange wings on the rack. Roast 1 to 1 1/4 hours, turning often and basting with marinade. Then turn oven up to 450 for about 10 minutes to crisp. Serve warm or at room temperature.


© 2000 Lynne Rossetto Kasper