These are scrumptious!
* Exported from MasterCook *
Mahogany Chicken Wings
Recipe By :Damsel 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
Wanted Toffee Coated Popcorn 7812Carol Peterson wrote on 16 Oct 2005 in rec.food.cooking No, but here's a recipe...just leave out the chocolate. Even a failure would taste...
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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