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Featuring Ginseng
Honey-Ginseng Glazed Chicken Wings
by Richard Aramino
Temple, Beverly Hills, CA

Adapted by StarChefs

Yield: Makes 40 drummettes

40 chicken 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

In 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.

In 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.


These recipes were provided by participating chefs and have not been tested by The James Beard Foundation.