Mahogany Wings
Yield
6 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
chicken wings
or 1 pound boneless, skinless chicken breasts cut into 1 x 1/2 inch strips |
|
| 2 | tablespoons |
teriyaki sauce
|
|
| ½ | cup |
plum sauce
or plum preserves |
|
| 2 | tablespoons |
brown sugar
|
|
| 1 | tablespoon |
worcestershire sauce
|
|
| 1 | clove |
garlic
minced |
|
| 1 | clove |
garlic
or 1/2 teaspoon ground |
|
| 1 | tablespoon |
arrowroot flour
|
|
| 2 | tablespoons |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
chicken wings
or 1 pound boneless, skinless chicken breasts cut into 1 x 1/2 inch strips |
|
| 3E+1 | ml |
teriyaki sauce
|
|
| 118 | ml |
plum sauce
or plum preserves |
|
| 3E+1 | ml |
brown sugar
|
|
| 15 | ml |
worcestershire sauce
|
|
| 1 | clove |
garlic
minced |
|
| 1 | clove |
garlic
or 1/2 teaspoon ground |
|
| 15 | ml |
arrowroot flour
|
|
| 3E+1 | ml |
water
|
|
Directions
Cut off wing tips and discard.
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 400℉ (200℃).
Spray a large 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.
