These are scrumptious!
* Exported from MasterCook *
Mahogany Chicken Wings
Recipe By 😄amsel
Serving Size : 0 Preparation Time :0:00
Categories : appetizers poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup hoisin sauce
1/4 cup plum sauce
1/2 cup soy sauce
1/4 cup saki (rice wine)
1/4 cup cider vinegar
3 tablespoons honey
1 tablespoon garlic -- finely minced
1 bunch green onions -- finely minced
5 pounds chicken wings
Combine all ingredients except chicken. Bring to a boil, lower heat,
and
cook for an additional 5-10 minutes. Cool.
Cut wings at joints, forming "drummies," "sticks," and "tips". Discard
tips, or save for making soup stock.
Place wings in a container for marinating (Zip-Loc bags work great for
this), then cover with sauce. Refrigerate at least overnight, up to
two
days. Turn occasionally.
Line two large jelly roll pans with aluminum foil. Coat with vegetable
oil
or shortening to minimize sticking. Preheat oven to 375°F.
Place individual chicken pieces on pans and bake, uncovered, for 20
minutes. Remove liquified chicken fat and juices from pan. Turn
chicken
pieces and baste with marinating sauce.
Bake another 20 minutes, turn chicken and baste. Repeat twice more,
watching carefully during the last baking cycle, so the sauce doesn't
burn.
Cuisine:
"Asian"
Yield:
"5 dozen"
Serving Ideas : Serve hot or cold.
NOTES : 2nd Annual Twin Cities RFC Picnic
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