Mahogany Chicken Wings

READY IN: 21mins
Recipe by Chill

I found this in our newspaper. It 's very similar to other recipes. I made it for our Super Bowl party and it was a hit. I made 1/3 of this recipe. We had Chinese food the other day, so I used the little packets for this recipe :)

Top Review by Bobbie

Oh yes! So good! I think the plum sauce really makes this recipe. I lined my pan with heavy duty foil -- but then put a sheet of the non-stick aluminum foil on top of it. I would highly recommend this step. I also found that these did not take the 1 1/2 hours to bake in my oven. It was more like 1 hour. I checked them every 10 to 15 minutes -- just so they wouldn't get too dark. I think I'll also lower the temp to 365 the next time I make these (and there will be MANY next times). I really didn't baste these once I put them in the oven -- but I had marinated them for about 16 hours. I appreciate having this recipe -- thanks for posting it.

Ingredients Nutrition


  1. In a 3 quart saucepan, combine all ingredients except wings.
  2. Bring to a boil and simmer 5 minute.
  3. Let cool.
  4. Split wings and discard tips, pour cooled sauce over wings and refrigerate overnight.
  5. Place oven racks in upper and lower thirds of oven.
  6. Preheat to 375 degrees.
  7. Oil 2 large shallow roasting pans.
  8. Drain wings, and bake uncovered 1-1 1/2 hours, basting every 20 minutes.
  9. with remaining sauce and turn to brown evenly.
  10. Switch pans halfway through cooking.
  11. Let wings cool and wrap and store for up to 3 days.
  12. Serve at room temperature.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a