On Jan 9, 6:06*pm, Pits09 > wrote:
> On Jan 9, 3:12*pm, Damsel in dis Dress >
> wrote:
>
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>
>
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> > 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
>
> > 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.
>
> hey that looks the go * * have *heaps of chook at the moment * *thanks- Hide quoted text -
>
> - Show quoted text -

You live in a pleasant part of WA Phil, I sometimes envy you.

cheers
not-bevan