Best Mahogany Fried Chicken Recipes

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MAHOGANY CHICKEN WINGS



Mahogany Chicken Wings image

These wings are awesome! My husband literally eats 20 at a time!! He told me to say that they are very flavorful! Be sure to watch the wings at the end because the sauce burns easily. Hope that you enjoy them! This recipe is for 4 people, but this would be great for a Superbowl party, or any other kind of party.

Provided by Loves2Teach

Categories     Lunch/Snacks

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/4 lbs chicken wings, split and tips discarded
3 tablespoons soy sauce, plus
1/2 teaspoon soy sauce
3 tablespoons honey, plus
1/2 teaspoon honey
4 3/4 teaspoons molasses
2 1/2 teaspoons chili sauce
1/2 teaspoon ground ginger
1 garlic clove, finely chopped

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



Mahogany Chicken Wings image

These sweet, succulent wings look as delicious as they taste!

Provided by Christine

Categories     Appetizers and Snacks     Spicy

Time 1h5m

Yield 5

Number Of Ingredients 7

3 pounds chicken wings, split and tips discarded
½ cup soy sauce
½ cup honey
¼ cup molasses
2 tablespoons chile sauce
1 teaspoon ground ginger
2 cloves garlic, finely chopped

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.

Nutrition Facts : Calories 773.5 calories, Carbohydrate 43.1 g, Cholesterol 209.7 mg, Fat 43.6 g, Fiber 0.3 g, Protein 51.9 g, SaturatedFat 12.2 g, Sodium 1649.7 mg, Sugar 37.4 g

MAHOGANY CHICKEN



Mahogany Chicken image

Found this on delish.com. My new favorite roast chicken recipe. It is so delicious and browns up nice and crispy skin at the end of roasting time. So Good! Cooking time is not exact, I use a meat thermometer, and I would let it go to 165 degrees, not 180 as it says in the directions.

Provided by CookingLaura

Categories     Whole Chicken

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 7

1 (3 1/2 lb) chicken
3/4 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
2 tablespoons dark brown sugar
2 tablespoons balsamic vinegar
2 tablespoons dry vermouth (I use chicken stock)
2 teaspoons oregano or 2 teaspoons rosemary, for garnish

Steps:

  • Preheat oven to 375 degrees F. Remove giblets and neck from chicken; refrigerate for use another day. Rinse chicken and drain well.
  • With chicken breast-side up, lift wings up toward neck, then fold them under back of chicken so they stay in place. With string, tie legs together.
  • Place chicken, breast-side up, on rack in small roasting pan; rub with salt and pepper. Insert meat thermometer into thickest part of thigh, next to body, being careful that pointed end of thermometer does not touch bone.
  • Roast chicken 45 minutes. Meanwhile, prepare glaze: In small bowl, stir brown sugar, balsamic vinegar, and vermouth until sugar dissolves.
  • After chicken has roasted 45 minutes, brush with some glaze. Turn oven control to 400 degrees F and roast chicken 30 minutes longer, brushing with glaze twice more during roasting, until chicken is a deep brown color, thermometer reaches 180 degrees F, and juices run clear when thickest part of thigh is pierced with tip of knife. Place chicken on warm large platter; let stand 15 minutes for easier carving.
  • Meanwhile, add 1/4 cup water to roasting pan; over medium heat, heat to boiling, stirring to loosen brown bits. Remove pan from heat; skim and discard fat. Serve chicken with pan juices. Garnish with fresh herbs.

MAHOGANY CHICKEN



Mahogany Chicken image

Categories     Sauce     Chicken     Side     Simmer

Yield Makes 4 servings

Number Of Ingredients 9

1/3 cup soy sauce
2 tablespoons sugar
2 tablespoons mirin, sweet sherry, or white wine
2 teaspoons grated fresh ginger
1 garlic clove, minced
1/2 teaspoon cornstarch
8 bone-in skin-on (5-ounce) chicken thighs, trimmed of excess fat
2 teaspoons vegetable oil
2 green onions (white and light green parts only), thinly sliced on the diagonal

Steps:

  • In a small bowl, whisk together the soy sauce, sugar, mirin, ginger, garlic, and cornstarch.
  • Pat the chicken dry and season with freshly ground black pepper.
  • In a large nonstick skillet over moderate heat, heat the oil until hot but not smoking. Add the chicken skin side down, and cook until the skin is crisp and deep golden brown, 15 to 20 minutes. Flip and continue cooking until the other side is browned and the meat is thoroughly cooked, about 10 minutes. Transfer the chicken to a plate and drain the fat from the pan.
  • Add the soy sauce mixture to the skillet and bring to a simmer. Return the chicken to the skillet and turn to coat in the sauce. Simmer the chicken, skin side up, until the sauce is thick and glossy, 4 to 5 minutes. Transfer the chicken to a platter, spoon the sauce over the top, sprinkle with the sliced onions, and serve.

MAHOGANY BROILED CHICKEN WITH SMOKY LIME SWEET POTATOES AND CILANTRO CHIMICHURRI



Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4

Number Of Ingredients 18

1 cup chopped cilantro leaves
6 tablespoons extra-virgin olive oil
3 large cloves garlic, minced
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
5 tablespoons dark brown sugar
3 tablespoons Dijon mustard
2 tablespoons bottled hoisin sauce
2 teaspoons balsamic vinegar
1/2 cup plus 1 1/2 teaspoons lime juice, divided
1 1/2 pounds boneless skinless chicken breast halves, cut in 1-inch cubes
2 large sweet potatoes, peeled and cut in 1/2-inch pieces
2 tablespoons unsalted butter
1 teaspoon chopped canned chipotle pepper
1 teaspoon adobo sauce (from canned chipotle)
3/4 teaspoon ground cumin
1/2 teaspoon lime zest
Cilantro sprigs, for garnish

Steps:

  • In a small bowl, mix together chopped cilantro, olive oil, minced garlic, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper; set aside.
  • In medium bowl, mix together brown sugar, mustard, hoisin sauce and vinegar. Reserve 2/3 of this mixture. To remainder, add 1/2 cup lime juice and stir in chicken; cover and refrigerate.
  • Place sweet potatoes in a heavy saucepan and cover with boiling water. Cook, covered, over medium-high heat until tender, about 15 minutes. Reserve 1/4 cup cooking liquid, then drain potatoes in colander. Return potatoes to reserved cooking water and add butter, chipotle pepper, adobo sauce, remaining 1 1/2 teaspoons lime juice, cumin, lime zest, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Mash potatoes.
  • Preheat the broiler. Thread chicken on 8 bamboo skewers that have been soaked in water for 30 minutes. Broil about 6 inches from heat, basting with reserved mahogany sauce until done, about 8 minutes. To serve, divide potatoes among 4 plates; top each with 2 skewers of chicken and drizzle with cilantro chimichurri sauce. Garnish with cilantro sprigs.

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