Monday, September 27, 2010

Mahogany Chicken Wings

This recipe results in chicken wings that are a brown color when cooked (hence the name). The sauce the wings are marinated in, along with the natural gelatin in the wings makes for delicious flavor and texture. Hoisin sauce and plum sauce can be found in many large supermarkets along with rice wine vinegar. Cider vinegar or white vinegar can be substituted for rice wine vinegar. For easy clean up, make sure and line the baking pan used to cook them with aluminum foil. The sauce will be very sticky and very hard to clean after it bakes on.
  • 5 lbs. chicken wings
  • 1-cup soy sauce
  • 1-cup hoisin sauce
  • 1 cup plum sauce
  • 3/4-cup honey
  • 3/4-cup rice wine vinegar
  • 3/4 cup dry sherry
  • 1/2 cup orange juice
  • 8 green onions, finely chopped
  • 4 cloves garlic, minced
      Remove wing tips and separate wings at the joint. Combine all the rest of the ingredients in a saucepan and slowly bring to a boil. After mixture starts to boil, reduce heat and simmer on low for 5-10 minutes. Allow mixture to cool completely. Put mixture into a large covered dish or large zip lock plastic bag, and add wing pieces. Put into refrigerator and allow to marinate at least overnight, or as long as two days, making sure mixture coats all the wings.

      When ready to cook, preheat oven to 375 degrees. Line a shallow baking pan with aluminum foil and spread out wings in a single layer. When oven reaches temperature, place wings in oven and cook for 1 to 1.5 hours, turning wings every 15 minutes and basting with leftover marinate.
      My Zimbio