Honey-Ginseng Glazed Chicken Wings
Beverly Hills, CA
Makes 40 drummettes
1/2 cup reduced-sodium soy sauce
1 Tablespoon sesame oil
1 Tablespoon peeled and chopped garlic
4 packages Korean red ginseng tea
1 cup honey
2 ounces ginseng root, lightly steamed and julienned
1 ounce Korean red dates, julienned and macerated in 1/2 cup honey
1 quart canola oil
a large bowl, mix together the soy sauce, sesame oil, garlic, honey,
and tea. Pour half of the marinade into a 10 by 13 inch glass baking
dish. Add the drummettes and marinate them for 15 minutes.
a deep stockpot, heat the oil over medium-high heat until it reaches
325 degrees F on a frying thermometer. Remove the drummettes from
the marinade and drain them on paper towels. Five at a time, fry
them in the oil for five minutes, or until they are browned and
cooked through when tested with a knife. Toss the drummettes in
the reserved marinade and serve garnished with the ginseng and red
dates macerated with honey.
recipes were provided by participating chefs and have not been tested
by The James Beard Foundation.