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
- Quick Glance
- 20 M
- 3 H
- Serves 6
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Recipe Testers Reviews
The long marinating is pointless. Even overnight, the sauce doesn’t penetrate the chicken wings; it just sits on the skin making them wet, which causes them to steam when first put into the oven. That said, this is a very tasty glaze that couldn’t be simpler to put together. I’d skip the marinating step next time, roast the wings for about 15 minutes so they get crisp, then start basting them.
Remember this recipe when you need a simple-to-make, economical, and complex-tasting chicken wing dish that will please everyone from kids to adults. The marinade goes together quickly and makes a generous amount. Once made, chicken wings mingle with the sauce for up to 24 hours, then they are baked. That’s it! It’s sure to be something I will make over and over again.The small wing pieces are just right for the little fingers of grandchildren. Try it when you want to serve great finger food and also enjoy your own party.