Serves 4 as an entrée or 6 to 12 as an appetizer

24 chicken wings

3 tablespoons flavorless cooking oil

2 cloves garlic, minced

2 tablespoons minced ginger

2 tablespoons grated lemon zest

1 cup freshly squeezed lemon juice

1 cup chicken broth

6 tablespoons sugar

2 tablespoons thin soy sauce

2 teaspoons Asian chile sauce or your favorite hot sauce

½ teaspoon salt

Cut of the wing tips and save them for making stock. Cut the wings in half through the joint. Place a deep 12-inch pan over medium-low heat. Add the oil and the chicken wings. Cook until the wings brown, about 6 minutes. Add the garlic and ginger and cook 1 minute more.

Meanwhile, combine all the remaining ingredients in a bowl and pour over the wings. Bring the liquid to a low boil, cover, turn the heat to low, and simmer until the chicken wings become very tender, about 30 minutes. Stir occasionally. Once the chicken is cooked through, bring to a low boil and continue cooking until nearly all the sauce evaporates and forms a glaze around the wings. The wings can be made up to 1 day in advance, reheated, and served.

Carpenter, H., & Sandison, T. (2008). The Great Wings Book. Chartwell Books, Inc.