Spicy Red Wings


Yield: 2 appetizer portions

Chicken wings in segments, wingtip discarded - 6
Chinese or Japanese soy sauce - 1 Tbsp.
Kojojang sauce (see note) - 1 1/2 Tbsp.
Garlic cloves, minced - 2
Sherry - 2 tsp.
Sugar - 2 tsp.

1. Place wings in bowl. Combine remaining ingredients and work into chicken.
   Cover; refrigerate. Marinate 2 hours or overnight. 
2. Place wings on steam-appropriate plate in 1 layer. Steam over high heat 20
   minutes. 
3. Serve immediately. Accompany with additional kojojang sauce for dipping, if
   desired.

Note: Kojojang sauce is a bright-red Korean miso (soybean paste) fermented
      with red chilies and sweet rice. It is available in Korean food stores.

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Source: R & I Magazine (http://www.rimag.com/808/foodeuro.htm)