My original plan was to par boil, then marinate some chicken wings in a delicious marinade from the Joyce Chen Cookbook, then grill them. Got the wings boiling when I looked out the window and saw big black clouds moving in. Decided to take Lola out for a short walk. When I walked back in the house I looked over into the living room to see my current disaster in the making:
Decided to pull a few more staples from the 3,898,747,437 staples holding the fabric to the frame. When Moe decided to test drive this for a scratching post I remembered that I’d meant to clip the little bugger’s claws. Wrapped the cat in a towel and brought him upstairs, got him clipped when I noticed the book on the bedside table… read a couple chapters. Alert readers will have noticed by now that I haven’t gotten back to the par boiling chicken wings. Damn! Not totally destroyed but the meat was definitely falling off the bones which meant, not a great idea to put them on the grill. The good news is that I didn’t set the alarm off and I could still dump all the pieces into a zip lock bag of this very easy marinade, let them sit for a few hours and toss all of it into the oven. And the funny thing is John commented on how ‘tender’ the wings were! “Yes, it takes a great chef to get it just right”.
Joyce Chen Chicken Wings:
1/3 Cup soy sauce mixed with 1/3 cup water
2 Tablespoons sugar
1 Tablespoon dry sherry
2 Slices ginger root or about 1/2 teaspoon ground ginger
1 Teaspoon of anise seed, ground it up a little in your hand
Mix all of the ingredients in a zip lock bag then add par boiled chicken wings for at least a few hours. If you haven’t over par boiled them, they’re great on the grill. If you forgot they were boiling away just toss in a pan with the marinade and bake at 350° for about 30 minutes.