Mahogany Chicken Wings

"These serve as a great appetizer, but I've also used it as a meal (the serving size would probably be different)! They are unbelievable and I've received so many compliments on them."
 
Download
photo by cali_love photo by cali_love
photo by cali_love
photo by psychera photo by psychera
photo by cali_love photo by cali_love
photo by lets.eat photo by lets.eat
Ready In:
1hr 15mins
Ingredients:
5
Serves:
5-6
Advertisement

ingredients

Advertisement

directions

  • Mix ingredients.
  • Pour over wings.
  • Make a single layer of wings on baking sheet.
  • Cook for 1 hour at 400 degrees.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Emily, my husband just raved over this! He doesn't like barbeque sauce, but he loves these wings! Thanks for a real man pleaser!
     
  2. My husband literaly ate like 25 of these wings-- i was luckly enough to snatch one away before he saw. The sauce is GREAT! simple to make. I added a little onion because dh LOVES onion. Thanks for the tip to line the baking sheet with foil Angela P.! Thanks for posting!
     
  3. I cooked at 400 F on a foil-lined cookie sheet for only 45 mins since I scaled it down to 2 1/2 servings. Used garlic powder & added 2 tbsp hoisin sauce as an afterthought. Otherwise stuck to the recipe. It was sticky, gooey, and oh so yummy! Basted it w/ the sauce every 15 mins and flipped them over halfway so both sides were caramelized. The BF gave it 2 thumbs up. Thanks for the simple recipe, Eza!
     
  4. My husband also dislikes bbq sauce but my son loves it, these wings were perfect for both taste. Very easy to make, I recomend lining the baking sheet with foil for easy cleanup. We had these wings for a meal, but would be great appetizer too.
     
  5. I loooooove the stuff!! It's ridiculously easy - took me all of ten minutes to assemble the marinade. The flavour is "deep". To get the dark golden-brown colour, you need to use dark soya sauce; I used a proportion of about 1/3 dark to 2/3 light. The sauce is delightfully sticky. If you use just dark, I think the wings might be too sweet; and I hate the pasty white colour you'll get if you use just light soya sauce. I also halved the honey, because I use a thick Manuka honey at home and the flavour is too intense. Will be buying a sackful of wings next time I try this recipe again.
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes