On Jan 9, 9:47 am, Damsel in dis Dress >
wrote:
> On Fri, 9 Jan 2009 09:37:25 -0800 (PST), aem >
> wrote:
>
>
>
> >On Jan 8, 10:12 pm, Damsel in dis Dress >
> >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!
>
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