Best Easy Mahogany Chicken Wings Recipes

MAHOGANY CHICKEN WINGS

Steps:

• In a large bowl, combine the plum sauce, hoisin sauce, soy sauce, vinegar, sherry, honey, scallions, and garlic. Reserve 1/2 cup of the mixture for basting in a separate small bowl.
• Add the chicken wings to the large bowl, stir to coat, and place, covered, in the refrigerator for a minimum of 2 hours, preferably overnight.
• Place the wings in a single layer on a large baking sheet. Place them in a preheated 350° F (175°C) oven and bake for 30 to 40 minutes, until crisp and brown. Baste every 10 minutes during cooking, and about 5 minutes before removing the wings from the oven.

MAHOGANY CHICKEN WINGS

Steps:

• Place chicken in a shallow baking dish, arranging in a single layer.
• In a separate bowl, mix the soy sauce, honey, molasses, chili sauce, ground ginger and garlic.
• Pour the mixture over the chicken.
• Cover and refrigerate approximately 1 hour, turning occasionally.
• Preheat oven to 375°F.
• Bake in the preheated oven approximately 50 minutes, or until the chicken is no longer pink and juices run clear.
• Turn the chicken once.
• Brush chicken with remaining mixture during the cooking time if desired.

MAHOGANY CHICKEN WINGS

Steps:

• Place chicken in a shallow, medium dish.
• In a medium bowl, mix soy sauce, honey, molasses, chile sauce, ground ginger and garlic. Pour the mixture over the chicken. Cover and refrigerate approximately 1 hour, turning occasionally.
• Preheat oven to 375 degrees F (190 degrees C).
• In a large baking dish, arrange chicken in a single layer. Bake in the preheated oven approximately 50 minutes, brushing with remaining soy sauce mixture often and turning once, until meat is no longer pink and juices run clear.

MAHOGANY CHICKEN WINGS

Steps:

• In a 3 quart saucepan, combine all ingredients except wings.
• Bring to a boil and simmer 5 minute.
• Let cool.
• Split wings and discard tips, pour cooled sauce over wings and refrigerate overnight.
• Place oven racks in upper and lower thirds of oven.
• Preheat to 375 degrees.
• Oil 2 large shallow roasting pans.
• Drain wings, and bake uncovered 1-1 1/2 hours, basting every 20 minutes.
• with remaining sauce and turn to brown evenly.
• Switch pans halfway through cooking.
• Let wings cool and wrap and store for up to 3 days.
• Serve at room temperature.

MAHOGANY CHICKEN WINGS

Steps:

• Mix ingredients.
• Pour over wings.
• Make a single layer of wings on baking sheet.
• Cook for 1 hour at 400 degrees.

MAHOGANY CHICKEN WINGS

Steps:

• Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off excess skin; discard. Place chicken in shallow glass or plastic bowl. Mix remaining ingredients; pour over chicken. Cover and refrigerate 1 hour, turning occasionally.
• Heat oven to 375°. Line broiler pan with aluminum foil.
• Remove chicken from marinade; reserve marinade. Place chicken in single layer on rack in foil-lined broiler pan; brush with marinade.
• Bake 30 minutes; turn. Bake about 20 minutes longer, brushing occasionally with marinade, until deep brown and juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining marinade.

MAHOGANY WINGS FOR THE CROCK POT

Steps:

• 1. Cut off the chicken wing tip ends and discard(or save and freeze -to make broth for soup). Cut the chicken wings in half at the joint.
• 2. Stir the broth, onions, soy sauce, plum sauce. garlic, molasses and vinegar in a large glass bowl(no metal). Add the chicken and stir to coat. Cover and refrigerate for 6 hours- best overnight.
• 3. Stir 1/2 cup of the marinade and the cornstarch in a small cup. Add the cornstarch and chicken mixture to the crock pot. Cover and cook on HIGH for 4 to 5 hours. or until the chicken is cooked through.