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Lifestyle

January 10, 2014

Football food: Chili, soy-glazed chicken wings

(Continued)

Serve hot with lime wedges or serve with a side of the marinade glaze* on the side.

Marinade Glaze

Add 2 teaspoons of marinade to teaspoon cornstarch, mix well.

Add remainder of marinade to saucepan with the cornstarch slurry.

Bring to a boil over medium-high heat, whisking almost constantly when starting to get hot.

After it reaches boiling and has thickened, remove from heat and serve on the side in a bowl for dipping.

Recipe courtesy of Jim Bailey, the Yankee Chef, 2013.

 

 

 

 

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