Spicy Peking Wings
chicken wings (about 2 1/2 pounds total)
tablespoons vegetable oil
cup dry white wine
cup plum sauce
cup reduced-sodium chicken broth
cup thinly sliced, peeled fresh ginger
tablespoons Asian chili-garlic sauce
- Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces. In a 12-inch skillet heat oil over medium-high heat. Add chicken wings; cook about 10 minutes or until brown on both sides. Drain off fat.
- For sauce, in a small bowl combine wine, plum sauce, broth, ginger, and chili-garlic sauce. Pour sauce over chicken wings.
- Bring to simmering. Cook, covered, for 5 minutes. Cook, uncovered, about 10 minutes more or until chicken is no longer pink and sauce is slightly thickened, stirring occasionally.
Nutrition Facts(Spicy Peking Wings )
- Per serving:
- 171 kcal cal.,
- 10 g fat
- (3 g sat. fat,
- 3 g polyunsaturated fat,
- 4 g monounsatured fat),
- 39 mg chol.,
- 236 mg sodium,
- 7 g carb.,
- 10 g pro.
- Percent Daily Values are based on a 2,000 calorie diet