CHICKEN WING CANAPES
These are a sure favorite, especially with the men. Make lots - a guaranteed sell-out!.
Makes about 15.
|3 lbs||Small chicken wings (about 15)||1.5 kg|
|1/2 cup||Sugar||125 mL|
|3 tbsp||Cornstarch||50 mL|
|1/2 tsp||Salt||2 mL|
|1/2 tsp||Ground ginger||2 mL|
|1/4 tsp||Pepper||1 mL|
|2/3 cup||Water||150 mL|
|1/3 cup||Lemon juice||75 mL|
|1/4 cup||Soya sauce||50 mL|
Preheat oven 400°F [200°C].
Cut wings in half at joint. Discard tips. Place on broiler rack and bake for 15 minutes, turn and bake additional 15 minutes.
In a small saucepan mix the sugar, cornstarch, salt, ginger and pepper. Add liquids. Cook, stirring constantly, over medium heat until mixture thickens. Boil 2 minutes.
Brush over wings. Continue baking for about 35 minutes. During baking, brush soya mixture on wings frequently. Serve in chafing dish.
Note: I push meat of wing up slightly from the bone so it is easier to hold for finger serving.
Source The Best of Bridge; cookbook Royal Treats for Entertaining. A real Canadian best seller. Reproduced with permission.