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Mahogany Chicken Wings

5 to 6 pounds of chicken wings
1 1/2 cups soy sauce
3/4 cup dry sherry
1 1/4 cups Hoisin sauce
3/4 cup plum sauce
3/4 cup cider vinegar
1/2 cup honey
6 cloves garlic minced
1 large bunch of green onions minced

Combine sauce ingredients in a large pot and bring to a boil and
then stir and simmer for 5 minutes. Correct flavoring as desired.
Place wings in a large roasting pan. Pour over sauce on wings and
coat evenly. Cover and refrigerate several hours or overnight.
Drain off sauce and reserve. 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.


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15 of 19 people found the following review helpful:
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Best Wings Ever!, January 18, 2004 - 01:47 PM
Reviewer: Vicki from Indianapolis, Indiana
I found this same recipe years ago in a Bon Appetit' cookbook. Superb taste!!!

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