- Servings: 4-6
- Duck Dipping Sauce (recipe below)
- 1-3/4 pounds chicken wings (about 10 wings)
- 3 tablespoons Kikkoman Soy Sauce
- 3/4 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/8 teaspoon white pepper
DirectionsPrepare Duck Dipping Sauce.
Disjoint chicken wings; discard tips (or save for stock).
Combine soy sauce, ginger, garlic powder and pepper in large bowl. Stir in chicken until well coated. Arrange chicken, side by side, on large rack in shallow, foil-lined baking pan.
Bake in 400°F. oven 25 minutes.
Turn chicken over; bake 20 to 25 minutes longer, or until tender.
Serve with dipping sauce.
Duck Dipping Sauce: Combine 1/3 cup peach preserves, 3 tablespoons light corn syrup, 1 teaspoon distilled Kikkoman Rice Vinegar and 1/4 teaspoon ground ginger in small saucepan. Cook, stirring, over medium-high heat until mixture simmers, breaking up large peach chunks. Remove from heat and add 1/2 teaspoon Kikkoman Soy Sauce. Cool to room temperature.
Makes about 1/2 cup.