Spiced Chicken Wings
by Daniel Rogov
2 1/2 kgs. chicken wings, well cleaned and with tips trimmed
Put the chicken wings in a large pot with lightly salted water. When the water boils, add the onions and let boil for 15 minutes.
In a separate saucepan, heat the soy sauce and seasonings, but do not allow to boil.
Drain the chicken wings and transfer to the saucepan with the soy sauce mixture. Cook over a low heat for 15 minutes.
Remove the chicken from the soy mixture and let the sauce drain. Place the wings in a baking dish and bake in a medium oven until the wings are browned and crisp (about 1/2 hour). Serve hot.
Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.
Source: Israeli Foreign Ministry and Rogov's Ramblings. Reprinted with permission.