Mahogany Chicken Wings

An excellent recipe by Christopher B. O'Hara.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 3⁄4 cup  chinese plum sauce
• 1⁄2 cup  chinese hoisin sauce
• 1⁄2 cup soy sauce (or a low sodium version if preferred)
• 1⁄3 cup apple cider vinegar
• 1⁄4 cup dry sherry
• 1⁄4 cup honey
• 5  scallions, green and white parts, finely minced
• 6  garlic cloves, finely minced
• 30  chicken wings, small wing joint removed

Directions

1. In a large bowl, combine the plum sauce, hoisin sauce, soy sauce, vinegar, sherry, honey, scallions, and garlic. Reserve 1/2 cup of the mixture for basting in a separate small bowl.
2. Add the chicken wings to the large bowl, stir to coat, and place, covered, in the refrigerator for a minimum of 2 hours, preferably overnight.
3. Place the wings in a single layer on a large baking sheet. Place them in a preheated 350° F (175°C) oven and bake for 30 to 40 minutes, until crisp and brown. Baste every 10 minutes during cooking, and about 5 minutes before removing the wings from the oven.