Spicy Thai Chicken Wings


20 chicken wings (about 4 lb)
¼ cup dry sherry
¼ cup oyster sauce
¼ cup honey
3 tablespoons chopped fresh cilantro
2 tablespoons chili sauce
2 tablespoons grated lime peel
4 medium green onions, chopped (¼ cup)
3 cloves garlic, finely chopped


1 Cut each chicken wing at joints to make 3 pieces; discard tip.
Cut off and remove the excess skin.
2 In large glass bowl or large resealable food-storage plastic bag,
mix remaining ingredients. Add chicken;turn to coat with marinade.
Cover bowl or seal bag and refrigerate, turning once, at least 1 hour.
3 Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade.
Place chicken on grill over medium heat. Cover grill; cook 45 to 60 minutes,
brushing frequently with marinade and turning once, until chicken is no longer pink in center.
Discard any remaining marinade.

Note: Chicken broth can be used instead of the sherry. If you don’t have oyster sauce, you can use 2 tablespoons of soy sauce instead. {ENJOY }


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