Mahogany Chicken Wings Recipes

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:

• 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:

• 1. Place the chicken wings in a shallow dish. Mix the remaining ingredients together and pour over the wings. Let marinate 1 to 6 hours.
• 2. Preheat oven 375 degrees. Line a baking pan with foil and place a grate on the foil. Place the chicken wings in a single layer.
• 3. Bake 40 minutes turning and brushing with marinade every 10 minutes

Steps:

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

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.

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:

• 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 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.