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Japanese Chicken Wings
Oh boy, I've been re-invited to the next party! I'm one of those that tries a recipe as written the first time. Usually. I did change things very slightly here. I eliminated the egg and cut the sugar to 3/4 cup. I floured the wings in a plastic freezer bag. Refrigerate the floured wings for 45 minutes. I did everything else according to the recipe. *IMPORTANT* Baste every 6-8 minutes. Now the new. Duplicate, in a sauce pan, the exact sauce recipe that you just used on the wings. Add 2 teaspoons of cornstarch to 2 teaspoons of COLD water. Then add as much cayenne pepper as you like. The sauce will thicken perfectly. If it becomes too thick, just add a couple of tablespoons of water. The original recipe will please everyone, but you can make this as hot as you like with the dip. Enjoy!
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Reviewed On:
Oct. 19, 2009
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