Serves: 30
1. Cut each chicken wing at joints to make 3 pieces discard tip. Cut off excess skin discard. (See illustration.) 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.
NUTRITION FACTS: 1 Appetizer Calories 70 (Calories from Fat 25) Fat 3g (Saturated 1g) Cholesterol 10mg Sodium 270mg Carbohydrate 7g (Dietary Fiber 0g) Protein 4g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 2% DIET EXCHANGES: 1/2 Lean Meat 1/2 Fruit
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Mahogany Chicken Wings recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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