CANTONESE MAHOGANY CHICKEN WINGS
Serves 10 as part of a Chinese dinner, appetizer course or happy-hour goodie. Great as part of a buffet spread.
These wings are as delicious as they are easy to prepare.
I have never had a guest not enjoy them. They may be served
hot from the oven or at room temperature.
No special equipment is needed. You, of course, will need a shallow baking pan or pans to oven roast the wings. Preferably with a rack. This is the type pan I use.
Plan on starting to prepare this recipe at least 24 hours ahead of time to allow for marinading.
INGREDIENTS FOR WINGS
For this recipe you will need 4 pounds of chicken wings.
INGREDIENTS FOR MARINADE AND BASTING LIQUID
- 1 1/8th. Cups hoisin sauce.
- 3/4 Cup Plum or duck sauce.
- 1/2 Cup Light soy sauce.
- 1/3 Cup Cider vinegar.
- 1/4 Cup Dry sherry.
- 1/4 Cup Honey.
- 6 Scallions, minced.
- 6 Large cloves of garlic, minced.
PREPARATION
- Trim and cut wings into serving-sized pieces
- Rinse wings in cold water. Cut off tips and reserve for making chicken stock. Cut wings apart at the joint and dry on paper towels. Reserve in large bowl.
- Combine all marinade ingredients. Pour over wings and mix thoroughly to coat well. Cover and refrigerate for 24 hours.
OVEN-ROAST THE WINGS
- Pre-heat oven to 375°F.
- For easy clean-up, line roasting pan with aluminum foil. Lightly coat rack with vegetable oil and place in baking pan.
- Drain wings and reserve marinade.
- Arrange wings on rack. Do not crowd. Bake for 30 minutes.
- Remove pan from oven and drain liquid. Baste wings with reserved marinade, turn them and baste other side.
- Return wings to oven and roast for another 30 minutes until they turn a rich mahogany color and are completely cooked.
Now that was pretty easy! Was'nt it?
NOTE
This marinade may be used for many other preparations, such as; poultry and shrimp.