Mahogany Chicken Wings

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I grew up in Connecticut and came back for visits to my parents several times a year. One of my favorite places to go was a wonderful Garden shop called Lexington Gardens. 20 some odd years ago on one of those visits I bought this a cookbook that i still love and use today. Pacific Flavors by Hugh Carpenter. I have made these wings many times over the years and have adjusted things here and there. The original recipe called for plum sauce and I can no longer find it in the store so I doubled the Hoisin sauce. I double the recipe and figure on about 3-4 wings per person. I served as a main meal with pasta salad.

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Ingredients

4 pounds of chicken wings

Marinade:
3/4 cup plum sauce
1/4 cup low sodium soy sauce
1/4 cup cider vinegar
1/4 cup dry sherry
1/4 cup Mirin
1/4 cup honey

Directions

Cut the tips off the wings

Combine the marinade ingredients. Place wings in a large pan and pour marinade over the wings to coat. Cover and refrigerate for 12 – 24 hours.

Preheat oven to 375. Place a wire rack in a large roasting pan and coat with cooking spray.

Drain the marinade from the chicken and reserve. Put the marinade in a small pan, bring to a boil and simmer. Arrange the wings on the rack and roast for 30 minutes. I have done this without a rack and it works fine but the wings don’t get as crispy (but still tasty). After 30 minutes baste with the marinade, turn them and baste again.

Roast for another 30 minutes until tender and golden.

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