Mahogany Chicken Wings
|Chicken wings||3 Pound (15 Pcs)|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Molasses||1⁄4 Cup (4 tbs)|
|Chili sauce||2 Tablespoon|
|Ground ginger||1 Teaspoon|
|Garlic||2 Clove (10 gm), finely chopped|
1. Place chicken in shallow glass or plastic bowl. Mix remaining ingredients; pour over chicken. Cover and refrigerate 1 hour, turning occasionally.
2. Heat oven to 375°. Line broiler pan with aluminum foil. Remove chicken from marinade; reserve marinade. Place chicken in single layer on rack in foil-lined broiler pan; brush with marinade.
3. Bake 30 minutes; turn. Bake about 20 minutes longer, brushing occasionally with marinade, until deep brown and juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining marinade.