Savory Mahogany-Glazed Chicken Wings
These Savory Mahogany-Glazed Chicken Wings are a mouthwatering fusion of flavor that will elevate any gathering. Inspired by a traditional recipe, I've tailored this dish using ingredients from a recent Chinese takeout adventure, incorporating user-friendly elements like soy sauce and plum sauce. Perfectly caramelized and bursting with umami, these wings are marinated overnight for maximum flavor. They’re an ideal crowd-pleaser for game days, parties, or casual get-togethers. Serve them warm or at room temperature for an irresistible appetizer you and your guests won’t forget!
20
Servings
N/A
Calories
8
Ingredients
Ingredients
chicken wings
6-7 lbs (split and tips discarded)
soy sauce
1 1/2 cups (none)
dry sherry
3/4 cup (none)
Chinese plum sauce
3/4 cup (none)
green onions
18 (minced)
garlic cloves
6 (minced)
cider vinegar
3/4 cup (none)
honey
1/2 cup (none)
Instructions
1
In a 3-quart saucepan, combine the soy sauce, dry sherry, Chinese plum sauce, minced green onions, minced garlic, cider vinegar, and honey.
2
Bring the mixture to a boil over medium heat, then reduce to a simmer for about 5 minutes to allow the flavors to meld.
3
Remove from heat and let the marinade cool to room temperature.
4
While the marinade cools, prepare the chicken wings by splitting them at the joint and discarding the tips. Place the wings in a large bowl or bag.
5
Once cooled, pour the marinade over the wings, ensuring they are well coated. Cover and refrigerate overnight for maximum flavor.
6
When ready to cook, arrange oven racks in the upper and lower thirds and preheat the oven to 375°F (190°C).
7
Lightly oil two large shallow roasting pans to prevent sticking.
8
Remove the wings from the marinade, allowing any excess to drip off, and arrange them evenly in the prepared pans.
9
Bake the wings uncovered for 1 to 1.5 hours, basting them with the remaining marinade every 20 minutes and turning them halfway through to achieve even browning.
10
After baking, allow the wings to cool before serving. They can be wrapped and stored in an airtight container in the refrigerator for up to 3 days.
11
Serve the wings at room temperature for the best flavor experience.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the flavor profile of Savory Mahogany-Glazed Chicken Wings?
These wings offer a mouthwatering fusion of savory and umami flavors, perfectly caramelized with a hint of sweetness from honey and plum sauce.
How many pounds of chicken wings does this recipe require?
The recipe calls for 6 to 7 pounds of chicken wings.
What ingredients are used to make the mahogany glaze?
The glaze and marinade are made from soy sauce, dry sherry, Chinese plum sauce, green onions, garlic, cider vinegar, and honey.
How long should the chicken wings marinate?
For the best results and maximum flavor, the chicken wings should be marinated in the refrigerator overnight.
Do I need to cook the marinade before adding the chicken?
Yes, you must combine the ingredients, bring them to a boil, and simmer for 5 minutes, then allow the mixture to cool to room temperature before marinating the wings.
What is the recommended oven temperature for baking these wings?
Preheat your oven to 375°F (190°C) before baking the wings.
How should the chicken wings be prepared?
The wings should be split at the joint and the tips should be discarded before they are placed in the marinade.
How many servings does this recipe make?
This recipe is designed to serve approximately 20 people.
How long do the wings need to bake in the oven?
The wings should be baked uncovered for 1 to 1.5 hours.
Should I baste the wings while they are cooking?
Yes, you should baste the wings with the remaining marinade every 20 minutes during the baking process.
Do I need to turn the wings while they bake?
Yes, the instructions recommend turning the wings halfway through the baking time to ensure even browning.
Can these wings be served at room temperature?
Yes, serving the wings at room temperature is recommended for the best flavor experience.
How should I store leftovers?
Leftover wings can be wrapped and stored in an airtight container in the refrigerator.
How long will the cooked wings stay fresh in the refrigerator?
The wings will stay fresh for up to 3 days when properly stored in the refrigerator.
What type of vinegar is used in this recipe?
The recipe specifies using 3/4 cup of cider vinegar.
How many garlic cloves are needed?
You will need 6 minced garlic cloves for the marinade.
How many green onions should I use?
The recipe requires 18 minced green onions.
What provides the mahogany color to the wings?
The dark, rich color comes from the combination of soy sauce, honey, and plum sauce as they caramelize in the oven.
Should the roasting pans be oiled?
Yes, you should lightly oil two large shallow roasting pans to prevent the wings from sticking.
Where should the oven racks be placed?
The oven racks should be arranged in the upper and lower thirds of the oven.
Can I use frozen chicken wings?
You can use frozen wings, but they must be completely thawed and patted dry before marinating.
What is Chinese plum sauce?
Chinese plum sauce is a thick, sweet, and tangy condiment that adds a unique depth to the glaze.
Is this recipe suitable for a party?
Absolutely, these wings are an ideal crowd-pleaser for game days, parties, or casual gatherings.
How much honey is in the recipe?
The recipe uses 1/2 cup of honey.
Can I substitute the dry sherry?
While dry sherry is recommended for its specific flavor, a dry white wine or dry vermouth could be used as a substitute.
What size saucepan is needed for the marinade?
A 3-quart saucepan is recommended for combining and simmering the marinade ingredients.
How much soy sauce is required?
The recipe calls for 1 1/2 cups of soy sauce.
Should the wings be covered while baking?
No, the wings should be baked uncovered to allow the glaze to thicken and the skin to brown.
Is the marinade spicy?
No, the marinade is savory and sweet. If you prefer spice, you would need to add chili flakes or hot sauce separately.
What is the best way to ensure the wings are well coated?
Place the wings in a large bowl or bag with the cooled marinade and toss them thoroughly to ensure every piece is covered.