Appears in
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Ingredients
- 16 whole chicken wings (3½ pounds)
Method
- Rinse the chicken wings under cold running water and blot dry with paper towels. Skewer the wings as shown in Preparing the Chicken, Step 1, and arrange them in a nonreactive baking dish.
- Prepare the marinade: Melt 3 tablespoons butter in a nonreactive saucepan over medium heat. Add the garlic, scallion whites, and ginge