Cook The Book: Mahogany-Glazed Chicken Wings

1. 1

   In a blender or food processor, puree the hoisin sauce, soy sauce, honey, plum sauce, sherry, cider vinegar, and garlic. Reserve 1/4 cup of the marinade for basting the wings. Combine the remaining mixture with the chicken wings in large plastic bags and refrigerate for 12 to 48 hours.

2. 2

   Preheat the oven to 325u00b0F. Line a large shallow baking pan (a half-sheet pan is ideal) with foil. Set a large cake rack inside the pan. Arrange the wings on the rack, trying not to stack them so they can all caramelize evenly.

3. 3

   Roast the chicken for 11/4 to 11/2 hours, turning the wings often and basting them with the reserved marinade until the last 30 minutes of cooking. Halfway through the roasting, pierce each wing several times with a knife to release some of its fat and help it crisp. The wings are cooked when they are easily pierced with a knife. If in doubt, roast longer.

4. 4

   Give the wings a final crisping by raising the heat to 450u00b0F. for 15 to 20 minutes, turning them so they are a rich red-brown on all sides. Pile the wings on a platter and serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

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