Chicken
4 lb. chicken wings
2 tablespoons oyster sauce
4 teaspoons grated ginger root
1 tablespoon grated lemon rind
1 tablespoon lemon juice
1 tablespoon sesame oil
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1/2 teaspoon hot pepper sauce
2 cloves garlic minced
1 tablespoon sesame seeds (optional )
Remove tips from chicken wings and reserve for stock, if desired; separate wings at joints. In large, shallow glass dish, stir together oyster sauce, ginger, lemon rind and juice, sesame oil, hoisin sauce, hot pepper sauce and garlic. Add wings, tossing to coat evenly. Cover and marinate in fridge for 1 to 8 hours.
Arrange wings on greased rimmed baking sheets. Bake in 375 F oven for 35 to 40 minutes, turning once, or until skin is browned and chicken is no longer pink inside.
About 5 minutes before wings are finished, sprinkle with sesame seeds ( if using). Makes about 60 pieces.
Per 6-piece Serving: 225 calories, 19 g protein, 15 g fat, 2 g carbohydrates.