REC - Mahogany Chicken Wings
Damsel in dis Dress
years of not keeping track of where I found things (newbie), I traced
most of my recipes to their sources. This one, no joy. So my name's
on it just so you know where YOU got it. I only wish I could put
something this delicious together!
* Exported from MasterCook *
Mahogany Chicken Wings
Recipe By :Carol Peterson
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers/Dips Poultry
Signature Dishes Snacks-Savory
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup hoisin sauce
1/4 cup plum sauce
1/2 cup soy sauce
1/4 cup saki (rice wine)
1/4 cup cider vinegar
3 tablespoons honey
1 tablespoon garlic -- finely minced
1 bunch green onions -- finely minced
5 pounds chicken wings
Combine all ingredients except chicken. Bring to a boil, lower heat,
and cook for an additional 5-10 minutes. Cool.
Cut wings at joints, forming "drummies," "sticks," and "tips". Discard
tips, or save for making soup stock.
Place wings in a container for marinating (Zip-Loc bags work great for
this), then cover with sauce. Refrigerate at least overnight, up to
two days. Turn occasionally.
Line two large jelly roll pans with parchment paper to minimize
sticking. Preheat oven to 375°F.
Place individual chicken pieces on pans and bake, uncovered, for 20
minutes. Remove liquified chicken fat and juices from pan. Turn
chicken pieces and baste with marinating sauce.
Bake another 20 minutes, turn chicken and baste. Repeat twice more,
watching carefully during the last baking cycle, so the sauce doesn't
burn.
Serve hot or cold.
Yield: 5 dozen
--
Change "invalid" to JamesBond's agent number to reply.
Pits09
wrote:
hey that looks the go have heaps of chook at the moment thanks
LindaR
>
> - Show quoted text -
You live in a pleasant part of WA Phil, I sometimes envy you.
cheers
not-bevan
sf
<carol-5...@charter.net> wrote:
>I found this recipe on the web in 1997, I believe. After a couple
>years of not keeping track of where I found things (newbie), I traced
>most of my recipes to their sources. This one, no joy. So my name's
>on it just so you know where YOU got it. I only wish I could put
>something this delicious together!
>
>
> * Exported from MasterCook *
>
> Mahogany Chicken Wings
>
Yeah, I know how you feel. They were all the rage around here in the
'80s.
--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.
Mae West
Damsel in dis Dress
wrote:
>On Jan 8, 10:12 pm, Damsel in dis Dress <carol-56inva...@charter.net>
>wrote:
>> I found this recipe on the web in 1997, I believe. After a couple
>> years of not keeping track of where I found things (newbie), I traced
>> most of my recipes to their sources. This one, no joy. So my name's
>> on it just so you know where YOU got it. I only wish I could put
>> something this delicious together!
>>
>> Mahogany Chicken Wings
>> ......
>> Place individual chicken pieces on pans and bake, uncovered, for 20
>> minutes. Remove liquified chicken fat and juices from pan. Turn
>> chicken pieces and baste with marinating sauce.
>>
>> Bake another 20 minutes, turn chicken and baste. Repeat twice more,
>> watching carefully during the last baking cycle, so the sauce doesn't
>> burn.
>> .....
>
>If I'm reading this right that would be 80 minutes at 375F°. Seems
>like a very long time for wiings. -aem
It is. It's a very long time. I can't stand the slimy inside of the
skin, and this cooks every remnant of it away. You could cook it less
if you don't share my preferences. This IS the original recipe,
wherever the heck it came from.
Either way, they're delicious!
Carol
Janet Wilder
This sounds yummy, Carol. It's saved.
sf
wrote:
>Glad to have that clarification. The unctuousness I like about wings
>is the slimy you dislke. No problem, different strokes. I'll cook
>'em about 45 minutes..... -aem
I'm in the 60 minute range. LOL!
Wayne Boatwright
> On Jan 9, 9:47 am, Damsel in dis Dress <carol-56inva...@charter.net>
> wrote:
>> On Fri, 9 Jan 2009 09:37:25 -0800 (PST), aem <aem_ag...@yahoo.com>
> Glad to have that clarification. The unctuousness I like about wings
> is the slimy you dislke. No problem, different strokes. I'll cook
> 'em about 45 minutes..... -aem
>
I'm glad to see you using the word "unctuousness". I used it once in here
an got slammed for it.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
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Leonard Blaisdell
Wayne Boatwright <waynebo...@geemail.com> wrote:
> I'm glad to see you using the word "unctuousness". I used it once in here
> an got slammed for it.
I just looked it up for food and found out I hadn't really understood
the social meaning either. I'll struggle with 'sanguine' until the day I
die.
leo
Wayne Boatwright
Well, we could rub a wing or two across our foreheads. :-)
I could deal with a sanguine steak!
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
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sf
<leobla...@sbcglobal.net> wrote:
>I'll struggle with 'sanguine' until the day I die.
LOL! I have no problem with that word.
Leonard Blaisdell
sf <s...@geemail.com> wrote:
> LOL! I have no problem with that word.
I am sanguine that Wayne's steak will be sanguine and know that the
butchers are sanguine who cut the meat. I don't, however, have a
sanguine complexion, although one of the butchers may. Speaking of
butchers, William the Conqueror was sanguine about defeating England,
but only in a sanguinary way.
I find now that fine steaks are both unctuous and sanguine. I thought
they just tasted good. No rip on Wayne. I still don't get 'sanguine'.
How the hell do you get optimistic from bloody?
leo
Wayne Boatwright
LOL! I don't get optimistic from bloody, and FTM I don't like bloody
steaks. :-)
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
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sf
<leobla...@sbcglobal.net> wrote:
>How the hell do you get optimistic from bloody?
Maybe it was by being on the "other side" of the equation.
sf
<waynebo...@geemail.com> wrote:
>On Fri 09 Jan 2009 11:15:20p, Leonard Blaisdell told us...
>
>> In article <hecgm4poj20b4rcq9...@4ax.com>,
>> sf <s...@geemail.com> wrote:
>>
>>> LOL! I have no problem with that word.
>>
>> I am sanguine that Wayne's steak will be sanguine and know that the
>> butchers are sanguine who cut the meat. I don't, however, have a
>> sanguine complexion, although one of the butchers may. Speaking of
>> butchers, William the Conqueror was sanguine about defeating England,
>> but only in a sanguinary way.
>> I find now that fine steaks are both unctuous and sanguine. I thought
>> they just tasted good. No rip on Wayne. I still don't get 'sanguine'.
>> How the hell do you get optimistic from bloody?
>>
>> leo
>>
>
>LOL! I don't get optimistic from bloody, and FTM
I have no idea what FTM means....
>I don't like bloody steaks. :-)
OK, Buddy. This is where we differ. I only want my cow to stop
kicking.
I went to Webster (I'm not into linguistics) and input sanguine.
Here is what Webster had to say:
#3: having blood as the predominating bodily humor; also: having the
bodily conformation and temperament held characteristic of such
predominance and marked by sturdiness, high color, and cheerfulness
There you go! Now you see the train of thought.
;)
Wayne Boatwright
> On Sat, 10 Jan 2009 06:20:30 GMT, Wayne Boatwright
> <waynebo...@geemail.com> wrote:
>
>>On Fri 09 Jan 2009 11:15:20p, Leonard Blaisdell told us...
>>
>>> In article <hecgm4poj20b4rcq9...@4ax.com>,
>>> sf <s...@geemail.com> wrote:
>>>
>>>> LOL! I have no problem with that word.
>>>
>>> I am sanguine that Wayne's steak will be sanguine and know that the
>>> butchers are sanguine who cut the meat. I don't, however, have a
>>> sanguine complexion, although one of the butchers may. Speaking of
>>> butchers, William the Conqueror was sanguine about defeating England,
>>> but only in a sanguinary way.
>>> I find now that fine steaks are both unctuous and sanguine. I thought
>>> they just tasted good. No rip on Wayne. I still don't get 'sanguine'.
>>> How the hell do you get optimistic from bloody?
>>>
>>> leo
>>>
>>
>>LOL! I don't get optimistic from bloody, and FTM
>
> I have no idea what FTM means....
FTM = for that matter
>>I don't like bloody steaks. :-)
>
> OK, Buddy. This is where we differ. I only want my cow to stop
> kicking.
>
> I went to Webster (I'm not into linguistics) and input sanguine.
>
> Here is what Webster had to say:
>
> #3: having blood as the predominating bodily humor; also: having the
> bodily conformation and temperament held characteristic of such
> predominance and marked by sturdiness, high color, and cheerfulness
>
> There you go! Now you see the train of thought.
>
> ;)
>
>
Bloody good, Barbara.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
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Leonard Blaisdell
sf <s...@geemail.com> wrote:
> Maybe it was by being on the "other side" of the equation.
One last response and I'll let this die.
A friend is sanguine about America's future. (optimistic)
A foe is sanguine about America's future. (bloodthirsty)
To me, sanguine is a one word oxymoron. That's why I won't understand
the word until the day I die. I don't think a linguist could explain it
to me.
leo
Wayne Boatwright
I never actually use it.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
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sf
<waynebo...@geemail.com> wrote:
>
>
>FTM = for that matter
Thanks for the edumacation. I don't recall seeing that string of
letters before. :)
Wayne Boatwright
> On Sat, 10 Jan 2009 07:05:30 GMT, Wayne Boatwright
> <waynebo...@geemail.com> wrote:
>>
>>
>>FTM = for that matter
>
> Thanks for the edumacation. I don't recall seeing that string of
> letters before. :)
>
>
It's probably not used all that often.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
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Kathleen
Carol, I make teriyaki chicken wings that sound vaguely similar. I mix
pineapple juice, soy sauce and brown sugar 1:1:1, add crushed garlic,
lots of freshly ground black pepper and a splash of sesame oil.
The sauce goes into a roasting pan with a single layer of wings and I
bake the begezus out of it, stirring occasionally. Usually takes about
80 minutes at 400 for the sauce to get all thick and sticky.
Mmm mmm. Sweet and salty and tangy. Serve them with the pineapple
alongside.
I'm hurting right now. Zane was running around with his ball, hit me
behind the knees and down I went. Landed on my ass so hard it gave me a
headache. I'm waiting for the ibuprofen to kick in before I try to go
back to sleep.
Bob Muncie
> On Fri 09 Jan 2009 09:56:43p, Leonard Blaisdell told us...
>
>> In article <Xns9B8EDC69B3175wa...@69.16.185.247>,
>> Wayne Boatwright <waynebo...@geemail.com> wrote:
>>
>>> I'm glad to see you using the word "unctuousness". I used it once in
>>> here an got slammed for it.
>> I just looked it up for food and found out I hadn't really understood
>> the social meaning either. I'll struggle with 'sanguine' until the day I
>> die.
>>
>> leo
>>
>
> Well, we could rub a wing or two across our foreheads. :-)
>
> I could deal with a sanguine steak!
>
If my steak had a "ruddy" appearance, I'd be worried :-)
Damsel in dis Dress
<khhfmde...@charter.net> wrote:
>Carol, I make teriyaki chicken wings that sound vaguely similar. I mix
>pineapple juice, soy sauce and brown sugar 1:1:1, add crushed garlic,
>lots of freshly ground black pepper and a splash of sesame oil.
>
>The sauce goes into a roasting pan with a single layer of wings and I
>bake the begezus out of it, stirring occasionally. Usually takes about
>80 minutes at 400 for the sauce to get all thick and sticky.
>
>Mmm mmm. Sweet and salty and tangy. Serve them with the pineapple
>alongside.
That sounds good! Thanks!
>I'm hurting right now. Zane was running around with his ball, hit me
>behind the knees and down I went. Landed on my ass so hard it gave me a
>headache. I'm waiting for the ibuprofen to kick in before I try to go
>back to sleep.
Hang in there. I hope the ibuprofen kicks in quickly.
Hugs,
tween...@mypacks.net
Wow - these sound like some chicken wings I used to get at a good
Chinese resto.. They were ever so delicious and dark. I will def.
give this a try when I know I have the time for all that turnin'.
Heck, I'm singing "Turn, turn turn" right NOW as I salivate.
I think I'll cut the recipe in half tho. 5 dozen is a LOT.
Janet Wilder
I'm thinking of doing the same and making them in my new
toaster/convection oven. Since I got that toy, I haven't turned on the
big oven once.
Tara
<carol-5...@charter.net> wrote:
>On Fri, 9 Jan 2009 09:37:25 -0800 (PST), aem <aem_...@yahoo.com>
>wrote:
>>If I'm reading this right that would be 80 minutes at 375F°. Seems
>>like a very long time for wiings. -aem
>
>It is. It's a very long time. I can't stand the slimy inside of the
>skin, and this cooks every remnant of it away. You could cook it less
>if you don't share my preferences. This IS the original recipe,
>wherever the heck it came from.
I also prefer "overcooked" wings. Whenever we get takeout or
delivery wings, I order enough to have lunch leftovers. I reheat the
leftovers for way too long so that the skin is crunchy and the
slipperiness is gone. I like the leftovers better than the fresh
wings!
Tara
Becca
> I also prefer "overcooked" wings. Whenever we get takeout or
> delivery wings, I order enough to have lunch leftovers. I reheat the
> leftovers for way too long so that the skin is crunchy and the
> slipperiness is gone. I like the leftovers better than the fresh
> wings!
>
> Tara
You could sauce your wings after 45 minutes, then return them to the
oven to finish cooking, and to dry them out.
Becca
Damsel in dis Dress
wrote:
That Becca. Pure bleepin' genius!
Thanks, lady!
Becca
>> You could sauce your wings after 45 minutes, then return them to the
>> oven to finish cooking, and to dry them out.
>
> That Becca. Pure bleepin' genius!
>
> Thanks, lady!
> Carol
As soon as wings go on sale, I am trying that recipe. Thanks for
posting it.
Becca
Becca
>> You could sauce your wings after 45 minutes, then return them to the
>> oven to finish cooking, and to dry them out.
>
> That Becca. Pure bleepin' genius!
>
> Thanks, lady!
> Carol
BTW, I should have mentioned, this is the way my husband cooks them;
like Tara, he also likes them dry.
Becca
val189
> I'm thinking of doing the same and making them in my new
> toaster/convection oven. Since I got that toy, I haven't turned on the
> big oven once.
Did some searching about conv.ovens and I found this comment - have
you used the big oven since you posted this on Jan 10th? I'm thinking
that a conv. oven would be good in the summer when I hate to use the
biggie. Also, uses less power, don't you think?
Janet Wilder
I have not used the big oven since I got the TO. It's mostly "summer"
here all year long <g>
I have used the Kitchen Aide TO on convection to roast veggies and they
came out grand. I was really surprised, because it's rather small. I
even roasted an eye round of beef successfully in the TO.
It also makes great toast <vbg>
sf
<gweh...@bellsouth.net> wrote:
>Did some searching about conv.ovens and I found this comment - have
>you used the big oven since you posted this on Jan 10th? I'm thinking
>that a conv. oven would be good in the summer when I hate to use the
>biggie. Also, uses less power, don't you think?
Why waste counter space on a big kitchen toy? Sounds like you have an
old fashioned non-self cleaning oven that leaks heat like crazy.
Update/upgrade your oven! I use mine year round.
Janet Wilder
> On Sat, 31 Jan 2009 07:16:58 -0800 (PST), val189
> <gweh...@bellsouth.net> wrote:
>
>> Did some searching about conv.ovens and I found this comment - have
>> you used the big oven since you posted this on Jan 10th? I'm thinking
>> that a conv. oven would be good in the summer when I hate to use the
>> biggie. Also, uses less power, don't you think?
>
> Why waste counter space on a big kitchen toy? Sounds like you have an
> old fashioned non-self cleaning oven that leaks heat like crazy.
> Update/upgrade your oven! I use mine year round.
I have plenty of counter space and I love my toy. I have a self-cleaning
oven and it's only a few years old. It doesn't leak heat like crazy,
but heat comes out of the vents by the range top.
The TO is perfect for cooking for two people, IMHO. Why spend the
kilowatts to heat a great big oven interior when you are preparing a
small amount of food?
sf
<kelly...@yahoo.com> wrote:
>The TO is perfect for cooking for two people, IMHO. Why spend the
>kilowatts to heat a great big oven interior when you are preparing a
>small amount of food?
For me, what you consider a toaster oven is just a pint sized real
oven and if your new oven is new what you expend in energy and $$ is
insignificant to heat a real oven. My opinion is that your TO
probably wastes more energy and money than an up to date/modern oven.