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Mahogany Chicken Wings

    1 1/2 cups soy sauce
    3/4 cup dry sherry
    1 1/8 cups Hoisin Sauce
    3/4 cup Chinese Plum Sauce
    18 green onions, minced
    3/4 cup cider vinegar
    1/2 cup honey
    6 to 7 pounds chicken wings

  In a three quart sauce pan, combine all ingredients except wings.
 Bring to a boil and simmer 5 minutes. Cool. Pour cooled sauce over
 disjointed chicken wings, cover and refrigerate overnight. Drain
 wings. Place on 2 large shallow roasting pans which have been oiled.
 Roast at 375F uncovered for 1 to 1 1/2 hours, basting every 20
 minutes with remaining sauce to brown evenly. Remove wings from pans
 and let cool on large sheets of foil.