Of course, not all wings need to be of the “Buffalo” or “atomic” variety. These classic mahogany wings are delicious and easy to prepare. In this recipe, you’ll make a simple 24-hour marinade using plum sauce, hoisin sauce, soy sauce, and the garlic mixture also known as Peking sauce. These sweet and spicy wings are the perfect accompaniment to a Thai salad or bowl of miso soup.–Christopher B. O’Hara
Mahogany Wings Recipe
- Quick Glance
- 20 M
- 3 H
- Serves 6
- 3/4 cup Chinese plum sauce
- 1/2 cup Chinese hoisin sauce
- 1/2 cup soy sauce (or a low sodium version if preferred)
- 1/3 cup apple cider vinegar
- 1/4 cup dry sherry
- 1/4 cup honey
- 5 scallions, green and white parts, finely minced
- 6 garlic cloves, finely minced
- 30 chicken wings, small wing joint removed
- 1. 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.
- 2. 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.
- 3. 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.
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Mahogany Wings Recipe © 2004 Christopher B. O'Hara. Photo © 2004 William A Nash. All rights reserved.
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