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!

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.