STICKY CHINESE CHICKEN WINGS, Malaysia Cuisine, my homeland, JMC

1 dozen Chicken Wings, cleaned

Make brine solution: Mix 2 tablespoons vinegar in 3-4 cups of water

Marinate ingredients

½ - 1 teaspoon garlic powder

½ - 1 teaspoon ginger powder

1 teaspoon Chinese 5 spice powder

1 -1 ½ teaspoon salt

1 teaspoon pepper powder

2 tablespoon light soy sauce

1 tablespoon Hoisin sauce (or substitute with Oyster sauce)

1 teaspoon sesame oil

½ - 1 teaspoon hot chili powder – optional

- Soak chicken in vinegar and water solution for 15 – 20 minutes. Remove

chicken from brine solution, dry and place in deep bowl

- Add marinate ingredients to chicken wings, mix well and place in refrigerator for

20-30 minutes or overnight.

- Remove chicken wings from refrigerator about 30 minutes before cooking.

- Turn oven on to 375 º F

- Mix chicken again, drain and place on baking sheet lined with parchment paper.

Bake chicken wings for the first 30 minutes. Turn chicken over and bake for another 30

minutes. Turn chicken over and bake for another 20 minutes. Remove from oven, let

chicken rest for 10 minutes before serving.