I will be the first to admit that is NOT a pretty dish. Tasty? Oh yeah. Lick your finger good? Yep.. but my crew call it Buzzard Wings if that lets you know a little about what it looks like on your plate.
The sauce to so simple to make but I would marinate it as long as possible. This dish would also be awesome marinated and then grilled or baked. In fact, we like the sauce on just about anything.
- 2 pounds of chicken wings (about 20 wings)
- 8 garlic gloves, crushed (or 4 tablespoons minced)
- 5 whole bay leaves
- 3/4 cup soy sauce
- 2 cups water
- 1/2 cup vinegar
- Combine garlic, bay leaves, soy sauce in large bowl or baggie
- Rinse chicken wings and place in sauce to marinate for 30 minutes to an hour (in the refrigerator)
- Place chicken and sauce in a large stock pot
- Add water and bring pot to a low boil, cook for ten minutes (turn pieces with tongs to make sure of even cooking)
- Add vinegar and continue to cook for another 20 minutes (turn pieces with tongs to make sure of even cooking)
- Remove chicken from sauce and serve with noodles or rice
*Reduce heat under sauce and continue to reduce. The flavors will become stronger as it cooks down. Make sure to strain the sauce before putting away or freezing. This makes awesome topping for rice or noodles and adds a wonderful depth of flavor to soups, beans and other hearty dishes.