Recipe: Black Pepper and Garlic Chicken Wings (with honey-soy marinade, baked)

BLACK PEPPER AND GARLIC CHICKEN WINGS

FOR THE MARINADE:
1/2 cup mushroom soy sauce or regular soy sauce
2 tablespoons brown sugar or palm sugar
1 tablespoon honey
2 tablespoons minced garlic
2 tablespoons freshly ground black pepper

FOR THE CHICKEN:
3 pounds chicken wings
Minced garlic, chives or scallions (for garnish)

Combine all marinade ingredients in a bowl and mix well.

To prepare wings, trim off and discard tips, and cut each wing at the joint so you end up with one tiny drumstick and one flat section per wing. Place wings in a sealable plastic bag or a large flat plastic container and pour marinade over wings, making sure that all surfaces are coated well. Close bag tightly, and marinate in the refrigerator for 12 to 24 hours, shaking or turning wings often.

WHEN READY TO COOK THE WINGS:
Preheat oven to 450 degrees F.

Arrange wings on a rack in a shallow roasting pan.

Roast for 12 to 18 minutes, until 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 garnishes and serve them up.

Makes 6 servings
Source: Big Small Plates by Cindy Pawlcyn with Pablo Jacinto and Erasto Jacinto