Shelly's Recipe

MAHOGANY CHICKEN WINGS

Category: Wings

3 pounds chicken wings, split and tips discarded
1/2 cup soy sauce
1/2 cup honey
1/4 cup molasses
2 to 4 tablespoons chile sauce
1 teaspoon ground ginger
2 cloves garlic, finely chopped
Sesame seeds
Place chicken in a shallow, medium dish.

In a medium bowl, mix soy sauce, honey, molasses, chile sauce, ground ginger and garlic. Pour the mixture over the chicken. Cover and refrigerate approximately 1 to 3 hours, turning occasionally.

Preheat oven to 375 degrees. In a large baking dish, lined a cookie sheet (with sides) with the new non-stick foil and arrange chicken in a single layer. Bake approximately 50 minutes, turning once, until meat is no longer pink and juices run clear.

Bring the marinade to a boil in a large pot. Mix 3 tbsp corn starch in a jar with some cold water, about 1/2 cup, shaking to combine. Slowly mix the corn starch mixture into the boiling marinade until it is the thickness you desire. When the wings are done, add them to the pot and mix to coat with the thickened marinade. Sprinkle with sesame seeds and serve. Serves 4