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Chicken Wings Pacifica

Reviewed: Jan. 10, 2009
I add ground ginger to give it some zip and I delete the water from the recipe. When cooking the wings, I place them on a broiler pan (the type that comes with your oven when you purchase it) and place water in the pan under the broiler. This helps steam the wings. Just before serving, I slather the wings with the sauce and continue to baste for about 30 minutes. This results in sticky wings instead of plain wings with a thin marinade. We serve these with celery sticks and homemade blue cheese dressing. They are great for tailgate parties or any other party. I prepare the recipe times four and freeze the leftovers.
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