Cambodian Wings

Fixings:

2 tablespoons light cacao sugar

1 tablespoon licor

5 teaspoons clam spices

1 teaspoon hot veggie stew garlic sauce (more is better)

1/2 lbs . approx 10 chicken wings

1 tablespoon soy spices

1 tablespoon fish marinade

1/4 teaspoon salt

you tablespoon new lemon drink

1 teaspoon ground new gingerroot

2 garlic cloves, minced

1 stalk green onion, finely minced

.25 teaspoon dark pepper

Bearings:

1 In a little bowl, blend chestnut sweets with nectar, clam spices, paprika and hot gravy together, put aside.

2 Cut wings at bones. Dispose of as well as place wings in a heating dish.

3 Within a little pan, blend soy sauce with fish sauce, salt, " lemon " juice, ginger, garlic, green onion and dark self defense together.

4 Pour marinade over chicken wings, combination well, and refrigerate over night or possibly numerous hours.

5 Preheat stove at 350.

6 Bake wings without spread for half an hour or till brilliant proverb.

7 Brushed arranged licor sauce equally on prepared wings.

8 Return wings to stove, keep on baking for 5 more minutes before serving.

being unfaithful Serve hot or warm.