This glaze is one of Hugh Carpenter's signatures.
- 24 chicken wings
- 1 cup (250mL) hoisin sauce
- ¾ cup (175mL) plum sauce
- ½cup (125mL) soy sauce
- 1/3 cup (75mL) cider vinegar
- ¼ cup (50mL) dry sherry or Chinese rice wine (not vinegar)
- ¼cup (50mL) honey
- 2 green onions, trimmed and minced
- 6 cloves garlic, minced
1. Cut tips off wings and reserve for stock. In a large bowl combine hoisin sauce, plum sauce, soy sauce, vinegar, sherry, honey, green onions and garlic. Add wings and combine well. Refrigerate 1 to 24 hours.
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