I radically changed this recipe to avoid the salt. I usually make about 40 lbs at a time though!!(around 150-170 wings) Also,I added the fresh ground ginger root for a bit of a snap.This feeds around 80-100 people given that we also do lobster tails,scallops in bacon and many different salads. Anyway,for 3 lbs...
In a bowl,combine:
1Tbsp salt
3 Tbsps sugar
1/2 tsp ground ginger (or more,to taste)
1 tsp fresh ground ginger root
6 Tbsps HOT water (to dissolve)
6 Tbsps good soy sauce (check Asian markets for the good stuff!!) Kikkoman works
2 Tbsps Tanguerey gin.
Stir until salt and sugar are dissolved.
place around 16 wings in a 1 gallon ziplock bag.Pour in the marinade. before closing,remove all air possible!!
Marinate a minumum of 24 hours,the longer the better,turning every few hours.(I do a minumum of 36)
Deep fry (sorry grease haters,but it's WAY faster) at 375% for 5-6 minutes,or until deep golden brown
Turn out onto paper towels,dab off grease and keep warm in a 200% oven until ready to serve
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