Mahogany Chicken Wings with Green Papaya Salad

1 day Prep: 20 minutes Cook: 40 minutes

83 calories per serving view nutrition facts

12 servings suggest servings

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Ingredients

1	cup	hoisin sauce
3/4	cup	plum sauce
1/2	cup	soy sauce, light
1/3	cup	cider vinegar
1/4	cup	sherry
5	each	scallions, spring or green onions
6	large	garlic cloves
4	pounds	chicken drumettes
1	pound	green papaya	sliced
5	each	garlic cloves
2	ounces	long beans	cut up
2	tablespoons	cashew nuts	roasted
1/4	teaspoon	shrimp
3	tablespoons	lime juice
1	tablespoon	sugar
1	tablespoon	fish sauce

Directions

In a large bowl, combine hoisin, plum and soy sauces, vinegar, sherry, honey, green onions and garlic, mix well.

Add chicken drumettes, cover and marinate at least 24 hours in refrigerator.

Next day, preheat oven to 375 degrees F.

Arrange drumettes on baking pan and roast, basting frequently, until marinade thickens and chicken is a mahogany color, about 30 to 40 minutes.

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Nutrition Facts

Serving Size 52g

Amount per Serving

Calories 83 25% of calories from fat

	% Daily Value*
Total Fat 2.0g	4%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 571mg	24%
Total Carbohydrate 14.0g	5%
Dietary Fiber 1.0g	3%
Sugars 2.0g
Protein 2.0g	4%

Vitamin A	1%		Vitamin C	6%
Calcium	2%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

All-American Cole Slaw

Everything taste is personal, a lot comes from our heritage: A Southerner and not too much on some of the ingredients mentioned in this recipe, egs. carrots, celery, our family recipe call for Finely grated cabbage, finely keyword Scallions chopped to taste size Tomatoes, cut to size-taste, smaller for us. Mayonnaise, only Hellman's will do for ours. Garlic salt to taste, only Lowry's for us; it becomes stronger with age,as does the amount of mayo, as the water is brought out by the salt. A moderate dash of vinegar - personal taste, I love Teragon That's it; and it's great - once perfected to taste, it's won over everybody's who's ever had it! Thanks to my Mother, Kathryn, for this one, as with all our beloved Southern cooking ways - simple and ever so delicious! People who've had our gravies made after frying meats, especially chicken, call it a food group.