A Super Bowl-suitable chicken wing recipe adapted by The Seattle Times test kitchen from "Cheap & Easy: A Cookbook for Girls on the Go" by Sandra Bark and Alexis Kanfer.
3 cup soy sauce
½ cup orange juice
¼ cup honey
- Mount St. Helens, still steaming, holds the world’s newest glacier
- Whitest big county in the U.S.? It’s us
- Seattle sets heat record for July 4
- For escapee, prison now will mean 23 hours a day in a cell
- Sound Transit planning heats up for light-rail expansion and public vote
Most Read Stories
1 tablespoon ground or minced fresh ginger
2 cloves garlic, minced
2½ to 3 pounds chicken drumettes or wings
½ cup coarsely crushed salted peanuts
1 bunch scallions, cut into thin diagonal slices
1. In a large mixing bowl, combine soy sauce, orange juice, honey, ginger and garlic. Mix well and add chicken. Marinate at least an hour, or preferably overnight in the refrigerator. Turn the chicken at least once, as the marinade will not cover the wings completely.
2. Preheat oven to 400 degrees. Remove wings from marinade. (Discard marinade.) Place on a lightly oiled broiling pan. (Line the bottom pan with aluminum foil.) Bake 30 to 40 minutes, or until browned and cooked through. Remove from the oven, transfer to a platter and sprinkle with peanuts and scallions.
— Adapted by The Seattle Times in 2004 from “Cheap & Easy: A Cookbook for Girls on the Go” by Sandra Bark and Alexis Kanfer.