Easy Mahogany Chicken Wings Recipes

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.

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.

Steps:

• Prep chicken wings. Rinse in cold water, pat dry with paper towel, and trim tips. If you desire split wings into drum and wing, to extend portions.
• Mix all ingredients, except the chicken, together to prepare marinade.
• Add chicken to marinade and stir until evenly coated.
• Let chicken marinade in mixture at least one hour but for best flavor marinade over night or up to 48 hours. Place in refrigerator while marinading.
• Place chicken in roasting pan spooning a little of the marinade over the wings, there should only be about 1/8 of an inch of liquid in the bottom of the pan. Not too much liquid or the wings will fall apart.
• Cook in 375°F oven for 1 hour.
• flip wings and cook an additional 30 minutes.
• Let cool a bit before eating.
• *You can do this recipe in advance and when done cooking put in a crock pot to be re-heated later. Great for BBQ's and Pot-Lucks.

Steps:

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

Steps:

• Mix brown sugar, mustard, and soy sauce together in a bowl. Measure 1/4 cup marinade for basting and transfer to a small bowl; cover and refrigerate.
• Place wings in a large resealable bag. Pour remaining marinade over wings, coating well. Seal and marinate wings at least 2 hours and up to overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Remove chicken wings from resealable bag and transfer to a baking sheet. Discard marinade.
• Bake in the preheated oven for 30 minutes. Baste wings with reserved 1/4 cup marinade; cook, basting every 10 minutes, until chicken is no longer pink in the center, about 30 more minutes.

Steps:

• Whisk together the soy sauce, brown sugar, sherry, mustard, and garlic powder in a bowl. Arrange the chicken wings in a 9x13-inch baking dish, and pour marinade over the chicken. Cover the baking dish with plastic wrap, and marinate in the refrigerator for at least 2 hours.
• Preheat an oven to 375 degrees F (190 degrees C). Remove the plastic wrap from the baking dish.
• Bake in the preheated oven until the chicken wings are no longer pink in the center, about 1 hour, basting occasionally.

Steps:

• Place chicken wings in a large bowl.
• Combine all other ingredients, and pour over chicken.
• Let marinate 1 hour.
• Place chicken on a shallow pan and bake uncovered at 375 for 50 minutes, basting and turning halfway through.

Steps:

• Combine orange juice, soy sauce, garlic, sugar, ginger, orange zest, and chile flakes --
• In heavy pan over medium heat.heat through and stir to dissolve sugar --
• Remove sauce from heat and let it cool --
• Place chicken drummettes in bag and pour cool sauce over, turning bag to coat well.
• Cover and refrigerate overnight or at least 3-4 hours --
• Preheat oven to 375*.
• Remove wings from marinade -- and arrange on oiled baking sheet --
• Bake turning once and basting with marinade -- 2-3 times -- for 45 minutes or till glossy.
• Place wings on serving platter, scatter scallions on top and garnish with orange slices --
• Serve immediately.

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.

Steps:

• 1 Place chicken in a shallow, medium dish.
• 2 In a medium bowl, mix soy sauce, honey, molasses, chile sauce, ground ginger and garlic. Pour the mixture over the chicken. Cover and refrigerate overnight.
• 3 Preheat oven to 375 degrees F (190 degrees C).
• 4 On a baking sheet, arrange chicken in a single layer. Heat marinade in small pot on stove. Bake in preheated oven approximately 50 minutes, brushing with marinade often and turning once, until meat is no longer pink and juices run clear.

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.