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Black Pepper and Garlic Chicken Wings; Copyright © 2009, Photography by Laurie Smith and Ed Anderson (#220409)

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Black Pepper and Garlic Chicken Wings

From the book Cindy Pawlcyn’s Appetizers by Cindy Pawlcyn

Serves	6
Total Time	12 hours

Ingredients

Marinade

	½	cup mushroom soy sauce or regular soy sauce (substitute 1 tablespoon kecap manis for 1 tablespoon of the soy sauce, if you have it)
	2	Tbsp. brown sugar or palm sugar
	1	Tbsp. honey
	2	Tbsp. minced garlic
	2	Tbsp. freshly ground black pepper

Chicken

	3	lb. chicken wings
	~	Minced garlic, fresh chives, or scallions, for garnish

Steps

Combine all the marinade ingredients in a bowl and mix well.
Trim off and discard the wing tips, and cut each wing at the joint so you end up with 1 drumstick and 1 flat section per wing. Place the wings in a sealable plastic bag or a large flat plastic container and pour the marinade over, making sure that all surfaces are coated well. Close the bag tightly and marinate in the refrigerator for 12 to 24 hours, shaking or turning the wings often.
Preheat the oven to 450 degrees. Arrange the wings on a rack in a shallow roasting pan. Roast for 12 to 18 minutes, until the skin is dark brown and crispy and the meat has begun to shrink away from the ends of the bones. The juices should run clear when the wings are pierced with a knife point. Sprinkle with the garnishes and serve them up!

This content is from the book Cindy Pawlcyn’s Appetizers by Cindy Pawlcyn.

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There is 1 comment on this item

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0% recommend this recipe

1. by Michael Ham on Apr 25, 2009 at 12:21 PM PDT

This is quite similar to a recipe I got from the radio years ago:

1 cup soy sauce
1/4 cup bourbon
2 Tbsp brown sugar
1 Tbsp lemon juice
1 Tbsp sesame oil
1 Tbsp minced parsley
2 tsp grated fresh ginger
1 tsp Worcestershire sauce
1 clove garlic, crushed

Combine all ingredients for the marinade and marinate the chicken (or meat, if you like) in the mixture at least 3-4 hours before grilling. You can even marinate chicken all day. The amount above is sufficient for one chicken.

An Army wife who had lived in Tokyo after WWII and during the occupation tasted this and said that it originated as a steak marinade at the Imperial Hotel during the occupation. That would explain the combination of the American (bourbon) and Oriental ingredients. I haven’t tried it on steak—we mostly used it on chicken wings—but I would imagine that the marinating time would be shorter—on the order of a couple of hours. But experiment—always the rule.

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