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Mahogany Glazed Chicken Wings
Serves 4 to 6 with leftovers
Glazed to a burnished mahogany through slow roasting, these wings are superb finger food. If possible marinated overnight for richest flavor. Serve warm or at room temperature.
- 1/2 cup Chinese hoisin sauce
- 1/2 cup Chinese soy sauce
- 1/4 cup each honey and Chinese duck or plum sauce
- 1/4 cup each dry sherry and cider vinegar
- 5 large cloves garlic
- 3 1/4 to 4 pounds chicken wings (if possible, organically raised), rinsed
1. In a blender or food processor puree together all ingredients except the chicken. Combine with chicken in large ziplock bags and refrigerate overnight if possible.
2. Preheat oven to 375 degrees. Line a large shallow baking pan with foil. Set a large cake rack inside the pan. Arrange wings on the rack. Roast 1 to 1 1/4 hours, turning often and basting with marinade. Then turn oven up to 450 for about 10 minutes to crisp. Serve warm or at room temperature.
April's Sunday Suppers MenuLynne's Menu Introduction & Shopping List
Mahogany-Glazed Chicken Wings
Home-Style Spring Rolls
Stir-Fried Slaw
French Chocolate-Fudge Cake
Sunday Supper Home | Recipe Box | Share recipes in Food Talk
©2000 Lynne Rossetto Kasper. The Splendid Table™ and Lynne's Sunday Suppers™ are trademarks owned by Lynne Rossetto Kasper. All rights are reserved.
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