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Special Marinated Chicken Parts

marinades

1/3 cup water
1/3 cup soy sauce
1/3 cup sherry
1/4 cup dark-brown sugar
1/2 teaspoon powdered ginger
1 tablespoon liquid garlic
1 tablespoon liquid onion

Mix ingredients in a saucepan. Warm gently to dissolve the sugar, then let the mixture cool. Immerse chicken wings in the marinade. Keep at 35 F. for 8 hours. Overhaul once or twice. Place the wings on smoke-oven rack, and cold-smoke at 75 to 85 F. for 1 to 2 hours, depending on the strength of smoke flavor desired. Increase oven temperature to 200 to 225 F. and cook till done. During the hot-smoking period, baste the wings two or three times with some of the marinade. Serve hot or cold. Posted to the BBQ List by Carey Starzinger on Jun 28, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - -

Yield: 1 serving

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