Mahogany Wings
Source of Recipe
From "Count Out Cholesterol Cookbook" By Mary Ward
List of Ingredients
2 lb Chicken wings (or 1 lb chicken breasts cut into 1x1/2" strips)
2 tb Teriyaki sauce
1/2 c Plum sauce (or plum jam)
2 tb Brown sugar
1 tb Worcestershire sauce
1 Clove garlic, minced
1 sl Garlic root, minced (or 1/2 tsp dried)
1 tb Arrowroot
2 tb Water Recipe
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.
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