How To make Mahogany Wings
2 lb Chicken wings (or 1 lb
-boneless, skinless chicken -breast cut Into 1x1/2" strips) 2 tb Teriyaki sauce
1/2 c Plum sauce (or plum
-preserves) 2 tb Brown sugar
1 tb Worcestershire sauce
1 Clove garlic, minced
1 sl Garlic root, minced (or 1/2
-tsp ground) 1 tb Arrowroot
2 tb Water
From "Count Out Cholesterol Cookbook" By Mary Ward. If you have a taste for chicken wings, try these. They are hot, spicy and delicious. To reduce the fat and cholesterol even further, use lean chicken breast strips in place of the wings. Serves 6 (3 wing pieces) no stick cooking spray Cut off wing tips and discard (T: or stash in the freezer for stockpot later). Separate the wings at the joints. Cut off any visible fat. Wash and pat dry. Or simply use the chicken strips. In a med saucepan, combine the teriyaki sauce, plum sauce, sugar, Worcestershire sauce, garlic, ginger, arrowroot, and water. Heat, whisking the sauce, until smooth and thick and the sugar and arrowroot are dissolved. Put the chicken pieces in the hot marinade, cover, and refrigerate for 4 hours or overnight. Preheat oven to 400F. Spray a lg baking pan with no stick cooking spray. Drain marinade from wings. Bake for 15 min until they are tender and crispy. (Or, bake chicken strips for 10 min.) Serve hot. Each serving (3 wings): Cal 485; chol 129mg For chicken strips: Cal 165; chol 51mg
Posted by Theresa Merkling.
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Andrew Zimmern Cooks: Fried Chicken Wings
Do you want to be king of your chicken wing castle? Deep fry a batch of wings before tossing with your favorite dry rub and melted butter. Chicken wing supremacy is really that simple. Here, I've used two different types of dry rub—one with herbs, garlic and onion, and another with chile powder and lime—but this recipe works just as well with anything you have on hand, from Cajun seasoning to Memphis-style barbecue dry rub.
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How to Make Crispy Old-Fashioned Fried Chicken (Best Ever) | Julia at Home
This unusual, old-fashioned technique sounded simple enough, but we had to work to achieve the picture-perfect, golden-brown crust and moist chicken that we were after.
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Easy Mahogany Chicken
Easy Mahogany Chicken features our very own Apple-Chipotle Glaze of Glory sauce and braised chicken thighs. I also wanted a crispy skin so a short visit to a broiler at the end does it well!!
The Glaze of Glory sauce makes a great mahogany sauce right out of the bottle but I cut it with an equal portion of water to add more moisture during the cook.
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