Cook the Book: Mahogany-Glazed Chicken Wings

Name: Cook the Book: Mahogany-Glazed Chicken Wings
Prep time: 2 d
Cook time: 2 d
Total time: 2 d
Yield: 4
Cuisine: Global
Ingredients: 1 kilograms chicken wings, rinsed and pierced in several places with a paring knife; 59 milliliters cider vinegar; 59 milliliters dry sherry; 6 larges garlic cloves; 118 milliliters hoisin sauce; 59 milliliters honey; 59 milliliters Chinese plum sauce; 118 milliliters soy sauce

You can never have too many hor d'oeuvre recipes, so give Cook the Book: Mahogany-Glazed Chicken Wings a try. This recipe makes 4 servings with 656 calories, 41g of protein, and 33g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. A mixture of chicken wings, hoisin sauce, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert. From preparation to the plate, this recipe takes around 48 hours. It is a good option if you're following a gluten free and dairy free diet.

Instructions

In a blender or food processor, purée the hoisin sauce, soy sauce, honey, plum sauce, sherry, cider vinegar, and garlic. Reserve ¼ cup of the marinade for basting the wings.

Ingredients you will need

Apple Cider Vinegar

Hoisin Sauce

Plum Sauce

Soy Sauce

Marinade

Garlic

Sherry

Honey

Chicken Wings

Equipment you will use

Food Processor

Blender

Combine the remaining mixture with the chicken wings in large plastic bags and refrigerate for 12 to 48 hours.

Ingredients you will need

Chicken Wings

Equipment you will use

Ziploc Bags

Preheat the oven to 325ºF. Line a large shallow baking pan (a half-sheet pan is ideal) with foil. Set a large cake rack inside the pan. Arrange the wings on the rack, trying not to stack them so they can all caramelize evenly.

Ingredients you will need

Chicken Wings

Equipment you will use

Baking Pan

Aluminum Foil

Oven

Roast the chicken for 1¼ to 1½ hours, turning the wings often and basting them with the reserved marinade until the last 30 minutes of cooking. Halfway through the roasting, pierce each wing several times with a knife to release some of its fat and help it crisp. The wings are cooked when they are easily pierced with a knife. If in doubt, roast longer.

Ingredients you will need

Marinade

Whole Chicken

Chicken Wings

Equipment you will use

Knife

Give the wings a final crisping by raising the heat to 450ºF. for 15 to 20 minutes, turning them so they are a rich red-brown on all sides. Pile the wings on a platter and serve warm or at room temperature.

Ingredients you will need

Chicken Wings

Equipment

Ingredients

Servings:

1kilograms

chicken wings, rinsed and pierced in several places with a paring knife 59milliliters

cider vinegar 59milliliters

dry sherry 6larges

garlic cloves 118milliliters

hoisin sauce 59milliliters

honey 59milliliters

Chinese plum sauce 118milliliters

soy sauce

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc, Sparkling Rose, Sparkling Wine

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Chicken Wings. White meat is typically paired with white wine as to not overpower the flavor of the meat, so chardonnay and sauvignon blanc are safe choices. Chicken prepared with a tomato sauce or certainly a red wine sauce can and should be served with a red like a pinot noir. One wine you could try is Tenuta di Nozzole Le Bruniche Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 12 dollars.