Asian Chicken Wings

I learned this recipe from an old Chinese man in Canada. He didn't know how to cook much, but when he did, there were rarely leftovers. I've had so many people ask me for the recipe, I decided to post it here, too. They're sticky and gooey and good. Great summertime party food!

45 min | 15 min prep | SERVES 6

Ingredients

6 lbs chicken wings

1 1/2 cups soy sauce

1 1/2 cups hoisin sauce

1 cup plum sauce

3/4 cup apple cider vinegar

1/2 cup Nazarene wildflower honey

1/2 cup brown sugar

6 garlic cloves, minced

Directions

1. Combine sauce ingredients (everything but wings) in a large pot and bring to a boil.

2. Place wings in a large casserole dish or pan. Pour sauce over wings and make sure they are coated evenly.

3. Cover with foil and refrigerate overnight.

4. Drain off sauce before grilling, and reserve about one cup of the marinade.

5. Cook wings on a gas or charcoal grill, turning and basting every 10 minutes or so, for about 30 or 40 minutes, or until the skin on the wings appears slightly caramelized.

6. Serve warm or at room temperature.

This recipe courtesy of holyfoodimports.com