2 lb chicken wings (or 1 lb boneless, sk, inless chicke
1 into 1x1/2 strips)
2 tbsp teriyaki sauce
1/2 cup plum sauce (or plum preserves)
2 tbsp brown sugar
1 tbsp worcestershire sauce
1 clove garlic, minced
1 slice garlic root, minced (or 1/2 tsp gro, und)
1 tbsp arrowroot
2 tbsp water
A Recipe for
Mahogany Wings
Welcome to the Church of the Holy Cabbage. Lettuce pray. |
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The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt. |
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This Recipe for Mahogany Wings is one of thousands in the Recipes-to-go Meat Cookbook.
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This is a recipe for Mahogany Wings from the recipe cookbook of Recipes-to-go (Meat)
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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.
Serves: 6
Mahogany Wings Recipe brought to you by Recipes To-Go