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Mahogany Chicken Wings
Old, Old recipe on yellowed paper and not sure from where it came. But, it truly is one of the finest chicken wings recipes I have ever used.
Ingredients
| 1 1/2 | cups | soy sauce
| | 3/4 | cup | dry sherry
| | 1 1/8 | cups | Hoisin Sauce
| | 3/4 | cup | Chinese Plum Sauce
| | | 18 | green onions, minced
| | 3/4 | cup | cider vinegar
| | 1/2 | cup | honey
| | 6 to 7 | pounds | chicken wings |
In a three quart sauce pan, combine all ingredients except wings. Bring to a boil and simmer 5 minutes. Cool. Pour cooled sauce over disjointed chiken wings, cover and refrigerate overnight. Drain wings. Place on 2 large shallow roasting pans which have been oiled. Roast 375 degrees uncovered for 1 to 1 1/2 hours, basting every 20 minutes with remaining sauce to brown evenly. Remove wings from pans and let cool on large sheets of foil. ENJOY!!
 
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