Mahogany Chicken Wings Recipes

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:

• 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 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 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.

ROSEMARY CHICKEN WITH SWEET POTATOES

Steps:

• In a 12-inch nonstick skillet heat 3 teaspoons of the oil over medium. Stir in garlic, 1/2 teaspoon of the salt, 1/4 teaspoon of the rosemary and 1/4 teaspoon of the pepper. Add potatoes; toss to coat. Cook, covered, 5 minutes (do not stir).
• Push potatoes to one side of skillet. Add the remaining 1 teaspoon oil to other side of skillet. Arrange chicken in skillet alongside potatoes. Cook, uncovered, 8 minutes.
• Stir potatoes and turn chicken. Sprinkle chicken with the remaining 1/4 teaspoon salt, rosemary, and pepper. Top with lemon slices. Cook, covered, 8 to 10 minutes more or until chicken is done (165 degrees F) and potatoes are brown. (If needed, remove potatoes as they are done and continue cooking chicken until done.) If desired, sprinkle with additional rosemary.

MAHOGANY CHICKEN WINGS

Steps:

• Combine the ingredients for the marinade
• Bring marinade to a boil and simmer about 5 minutes
• Split wings at joints and discard wing tips
• When marinade is cool, pour over wings and refrigerate at least overnight. Longer is better.
• Place over racks in upper and lower thirds of the oven.
• Preheat oven to 375 degrees.
• Oil two large shallow roasting pans. Or line with foil
• Drain wings, holding the marinade aside.
• Bake for 1 to 1.5 hours, basting every 20 minutes; turn to brown evenly.
• Switch pan position half way through baking.
• Let wings cool and wrap. Store for up to 3 days. Serve at room temperature.

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.