How to Make Mahogany Chicken Wings

Mahogany chicken wings are perfect for people who love their chicken wings tangy and sweet, but not spicy hot. Succulent mahogany chicken wings make a fantastic appetizer or half-time snack, but they're also filling enough to be a great main course.

Instructions

Difficulty: Moderate

Things You’ll Need:

• Dry sherry
• Soy sauce
• Hoisin sauce
• Minced green onions
• Cider vinegar
• Minced garlic
• Honey
• Chicken wings
• Oil

1. Combine the dry sherry, hoisin sauce, green onions, cider vinegar and honey together in a 3-qt. saucepan. Bring the mixture to a boil and then lower the heat and simmer it for 5 minutes. Allow the sauce to cool.
2. Place the cooled sauce in a sealable bowl and marinate the chicken wings in the refrigerator overnight.
3. Preheat the oven to 375 degrees F. Prepare two roasting pans for the chicken. The pans should be large and shallow, and should be oiled before baking the chicken.
4. Drain the mahogany chicken wings, but reserve the sauce. Divide the wings between the two prepared roasting pans. Don't cover the pans.
5. Bake the chicken wings for 1 to 1½ hours, basting with the remaining sauce every 15 to 20 minutes. Turn the wings so that they'll be evenly browned.
6. Remove the mahogany chicken wings from the roasting pans and let them cool on a foil-covered baking sheet. Once the wings have cooled, they can be stored in the refrigerator up to three days. Serve the mahogany chicken wings at room temperature.