Honey Soy Chicken Wings

Discard wingtips. Allow 3-4 wings per person.

18 chicken wings
1/4 cup soy sauce
2 tablespoons dry sherry
2 tablespoons honey
1 garlic clove crushed
1/2 teaspoon salt
1 teaspoon finely grated fresh ginger [ginger root may be kept well in sherry]
1 teaspoon 5 spice powder [from Chinese shops]
2 tablespoons peanut oil
2 tablespoons sesame oil

Method: Joint wings. Marinade in all ingredients, turning wings once or twice. Roast in single layer in moderate oven 30 minutes or until golden brown. Turn wings and serve when tender and golden brown.

Source: Honey Recipes from the Clare Valley. Compiled by Margaret George, 'Skillogalee', Sevenhill, South Australia (Clare: Tilbrook Brothers 'Northern Argus', 1984), n.p.

Finger Sticks

1.4 kg small chicken wings (about 15)

1/2 cup sugar

3 tbs. cornflour

1 tsp. salt

1/2 tsp. ground ginger

1/4 tsp. pepper

3/4 cup water

3/4 cup lemon juice

1/4 cup soy sauce

Method: Cut tips off chicken wings and discard. Divide each wing in half by cutting through joint with a sharp knife. Place wings in a single layer on broiler pan rack. Bake in hot oven, turning once, for 30 minutes. Mix sugar, cornflour, salt, ginger and pepper in a small saucepan; stir in water, lemon juice and soy sauce. Cook, stirring constantly, until mixture thickens and boils 3 minutes. Brush part over chicken wings. Continue baking, turning and brushing several times with remaining lemon mixture, 40 minutes or until richly glazed. When ready to serve, place in a chafing dish or keep-hot server. Frame with a ring of thin lemon slices, serve hot. (12 servings).

Source: A Recipe Book. St. Ann's School for Children with Special Needs (Marion, n.d. [c.1980]), p.50

Sundeck Chicken Sizzle [Microwave]

12 chicken wings, tips removed

1 cup pineapple juice

1/4 cup tomato sauce

1 pkt. chicken noodle soup

1/4 cup peanut butter

Method: Marinate chicken wings for 1-2 hours in a mixture of all ingredients. Preheat browning dish on HIGH for 6 minutes. Add chicken wings and marinade. Cook on HIGH for 8 minutes, turning twice and brushing with marinade sauce several times during cooking. Serve with salad. Serves 4.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.183.

Chicken Wings in Plum Sauce

1 pkt chicken noodle soup

1 tbsp soy sauce

3 tbsp water

1/4 cup plum jam

1 tbsp sherry

1kg (14-16) chicken wings

Method: Combine soup, jam, sherry, sauce and water. Use to marinade [sic] chicken wings overnight or for a minimum 3 hours. Brush with marinade while cooking. Serve as a party savoury or main course with rice.

Serves 4 - 6

Source: Burra Kindy Cookbook (Burra, 2002).