I used the marinade I usually make for baby back ribs. For the chicken, I did not use Dry Sherry but Mead. It tasted even better and as my 6 year old keep saying, ” It is finger licking good!”
This recipe is very easy to prepare and cook. I sometimes use the marinade for a whole chiken during Christmas or other special occasion.
- 2 tbsp sugar
- 1tbsp mead (you can also use lemon or dry sherry or cider)
- 3 tbsp Hoisin Sauce
- 1/2 tsp finely chopped garlic
- 1/2 cup ketchup
- 1 kilo chicken wings (I used the one you get from Sainsburys for £1.80)
- dash of salt (optional)
- Place wings in non-reactive container with lid.
- In bowl, combine marinade ingredients; sugar, mead, hoisin sauce, garlic, ketchup and salt (if desired).
- Mix well and spoon over wings.
- Cover the container and shake to coat the wings thoroughly with marinade. Refrigerate for at least 4 hours (Overnight for best results). Shake once or twice to coat chicken again.
- To avoid mess, cover cookie sheet with aluminum foil.
- Take wings from refrigerator and shake to coat again. Place the wings on the cookie sheet.
- Do not crowd or they won’t be perfectly glazed or crispy.
- Bake at 200 degrees C with fan for 20 minutes on the front side and 10 minutes on the other side.
- Check carefully if it is cooked enough or to prevent burning.
- Take from oven and serve immediately.
The marinade is also great with pork back finger ribs (1 inch wide and 3 inches long). You only need to cook it for 30 minutes on both sides.