Mahogany Chicken Wings
|Chicken wings||4 Pound, tips removed|
|Hoisin sauce||1 Cup (16 tbs)|
|Plum sauce||3⁄4 Cup (12 tbs)|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Cider vinegar||1⁄3 Cup (5.33 tbs)|
|Green onions||6 , finely chopped|
|Garlic||6 Clove (30 gm), finely chopped|
|Ginger||2 Tablespoon, peeled and finely chopped|
1. In a large bowl, combine all ingredients except chicken. Reserve 1 cup marinade for dipping. Add chicken and toss to coat well. Cover and refrigerate for 24 hours.
3. Preheat oven to 400°F (200°C).
4. Remove chicken from marinade and place on foil-lined baking sheets. Bake for 50 to 55 minutes, basting once, until chicken turns a mahogany color.
Serve warm with dipping sauce.