On Sun, 30 Oct 2005 10:23:44 -0500, Debbie wrote:

> I
> have decided on having chicken legs (baby legs) and chicken wings (bat
> wings), just haven't decided on the method to cook them. I have googled a
> few ideas and am looking at Dams Cracklin' Wings, Kajit's BBQ drums, a
> Garlicky BBQ recipe (sorry don't have the OP name) and a Glazed Chicken
> (again no OP name).

I recommend making Mahogony Wings... it's been a long time since I've
done it, but IMO - that's the recipe you need for "bat wings".


Here's a recipe I grabbed from the net - you may already have a better
one.

http://www.recipezaar.com/5054

Mahogany Chicken Wings Recipe #5054

5-6 lbs chicken wings
1 1/2 cups soy sauce
3/4 cup dry sherry
1 1/4 cups hoisin sauce (available in the ethnic section of
your supermarket)
3/4 cup plum sauce (available as above)
3/4 cup cider vinegar
1/2 cup honey
6 cloves garlic, minced
1 bunch green onions, minced

1. Combine sauce ingredients (that is everything except chicken wings
in a large pot and bring to a boil and then stir and simmer for 5
minutes.

2. Correct flavoring as desired.

3. Place wings in a large roasting pan(s). Pour over sauce on wings
and coat evenly.

4. Cover and refrigerate several hours or overnight.

5. Drain off sauce and reserve.

6. Roast wings in a 375 oven basting frequently with some of the
reserved sauce, turning to brown until wings cooked and done (about 1
hour). Serve warm or cool and serve at room temperature.