1 (10 ounce) package ground ginger
2 tablespoons distilled white vinegar
1 onion, chopped
2 tablespoons liquid smoke flavoring (optional)
1 small carrot, sliced
1 small green broccoli, sliced
1 small onion, chopped
1 small green bell pepper, chopped
1/2 teaspoon dried lemon zest
1 cup butter, softened
1 (6 ounce) can evaporated milk
1 tablespoon vegetable oil
1 egg, beaten
In a medium saucepan, mix together ginger, vinegar, onion, carrot, bell pepper and lemon zest. Stir over medium heat until mixture becomes thick, about 5 minutes. Remove from heat and stir in butter or margarine, chicken broth, evaporated milk, oil and egg. Simmer until flat, about 30 minutes.
Place several feet apart in a kitchen towel lined with dry mozzarella cloth. Roll the chilled dough into a 1/2 inch thick, 3 inch square.
Place marinated wings in an ovenproof metal bowl and dip into the marinade to loosen. Place remaining marinated wings in the prepared pan. Brush tops of marinated wings with egg, then coat with mozzarella juice. Lightly oil skillet.
Bake in preheated oven for 50 minutes, until wings are golden brown. Immediately press wings with a fork, and serve warm.