CANTONESE CHICKEN WINGS|
3 lb. chicken wings
1 Tbsp. cooking oil
1 Tbsp. soya sauce
1/4 c. brown sugar
1/2 tsp. salt
1 tsp. chili powder
1/2 tsp. celery seed
1 can condensed tomato soup
1/4 c. vinegar
Pat chicken wings dry; arrange in one layer on large
shallow baking dish or broiler pan (without rack). Mix togeth-
er the oil and soya sauce; brush over all exposed surfaces,
using all of it. Mix together sugar, salt, chili powder and
celery seed; sprinkle evenly over top. Place 5-inches below
broiler; brown to a deep gold, about 10 minutes. Do not burn.
Remove from heat; turn to bake at 350 degrees. Mix together soup and
vinegar; pour evenly over all. Bake, uncovered, for 1 to 1 1/2
hours or until tender and a rich mahogany. Allow 3 or 4 wings
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