Mahogany Wings
by Christopher B. O'Hara
from Wing
It! Delectable Recipes for Everyone's Favorite Bar Snack
(Clarkson
Potter, 2004)
Serves 6
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.
|
|
|
| convert | |
Ingredients |
| 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.
Recipe © 2004 Christopher
B. O'Hara. All rights reserved.
© 1999–2008 Leite's Culinaria, Inc. All rights reserved. Terms of use.
On 7.9.04 G.S.F wrote:I like to add a big dash of red pepper flakes...also, cut 3 scallions lengthwise and soak in ice-cube cold water for one hour to create curls to decorate the platter when serving wings! Bon appétit!
On 10.23.04 C.S. wrote:
I doubled this recipe and therefore had to cook them
longer, but they were delicious. I also put them under the broiler to
finish the caramelization. Next time I'll add some chiles or chile
sauce, as they were missing a spice element.
