48Chicken wingsdisjointed into 3 parts each (discard wing tips or save for soup stock)
Instructies
In a large bowl, combine dry sherry, soy sauce, garlic powder, and ground ginger; set aside.
Disjoint the chicken wings into 3 parts each, discarding the tip end or saving it for later use in soup stock.
Marinate the chicken pieces in the sherry mixture in the refrigerator for at least three hours but no longer than 24 hours.
Arrange 20 pieces at a time in a single layer on a heat-resistant, non-metallic serving platter.
Heat, uncovered, in the Microwave Oven for 12 to 14 minutes or until the chicken is well-cooked.
Turn chicken pieces over after 5 minutes.
Repeat the process with the remaining pieces as needed.
Notes / Tips / Wine Advice:
Uncooked chicken pieces can be stored in the refrigerator for 2 to 3 days or frozen for up to 3 months. Cooked pieces may be reheated.
Wine Pairing Advice:
Pair these Asian-inspired chicken wings with a light and crisp white wine such as Pinot Grigio or a dry Riesling. The acidity in the wine will complement the flavors of the marinade, creating a delightful balance.