Mahogany Wings

These chicken wings get their deep mahogany color and sticky glaze from an overnight soak in a sauce built around plum preserves, teriyaki, brown sugar, and Worcestershire. The name says it all: they come out of the oven looking like polished wood, dark and gleaming.

The marinade gets cooked first on the stovetop. Heating it dissolves the brown sugar and activates the arrowroot, which thickens the sauce so it clings to the chicken instead of sliding off during baking. That thick coating is what caramelizes and crisps in the oven.

Four hours of marinating works, but overnight is better. The longer the wings sit, the deeper the flavor penetrates past the skin and into the meat.

Drain the marinade before baking. Excess liquid pooling in the pan steams the wings instead of crisping them.

Pro Tips

• Trim all visible fat and pat the wings completely dry before marinating. Fat pockets prevent the glaze from sticking.
• Use a rack inside the baking pan if you have one. Elevating the wings lets hot air circulate underneath for crispier skin all around.
• These go from crispy to burnt fast at high heat. Check at 12 minutes and pull them when the glaze looks dark and bubbly.

Variations

• Chicken strip version: Cut boneless, skinless chicken breast into strips and reduce baking time to 10 minutes for a quick appetizer.
• Spicy mahogany: Add a tablespoon of sriracha or chili garlic sauce to the marinade for a sweet-and-hot glaze.