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Mahogany Chicken Wings

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Mahogany Chicken Wings
  • Prep 15 min
  • Total 2 hr 10 min
  • Servings 30
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Enjoy these spicy chicken wings – perfect appetizers to serve your guests at party.
Updated Jan 6, 2014

Ingredients

  • 15 chicken wings (about 2 1/2 pounds)
  • 1/2 cup soy sauce
  • 1/2 cup honey
  • 1/4 cup molasses
  • 2 tablespoons chili sauce
  • 1 teaspoon ground ginger
  • 2 cloves garlic, finely chopped

Steps

  • 1
    Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off excess skin; discard. Place chicken in shallow glass or plastic bowl. Mix remaining ingredients; pour over chicken. Cover and refrigerate 1 hour, turning occasionally.
  • 2
    Heat oven to 375°. Line broiler pan with aluminum foil.
  • 3
    Remove chicken from marinade; reserve marinade. Place chicken in single layer on rack in foil-lined broiler pan; brush with marinade.
  • 4
    Bake 30 minutes; turn. Bake about 20 minutes longer, brushing occasionally with marinade, until deep brown and juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining marinade.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serve with your favorite creamy dip.

Nutrition

70 Calories, 3g Total Fat, 4g Protein, 7g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Appetize
Calories
70
Calories from Fat
25
Total Fat
3g
Saturated Fat
1g
Cholesterol
10mg
Sodium
270mg
Total Carbohydrate
7g
Dietary Fiber
0g
Protein
4g
% Daily Value*:
Iron
2%
2%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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