Mahogany Wings

mahogany-wingsOne of my family’s favorite dinners is mahogany wings. They are absolutely delicious, and I serve them with homemade potato chips and raw veggies.

Get about 3 pounds of chicken wings, already cut. If you have to cut them yourself with a pair of kitchen shears, you might as well not do it because of the pain in your fingers, the extra time, and the ridiculous amount of effort. So make sure that the chicken wings are already cut into “drumettes.”

I cut the skin off the chicken wings with the shears. I do this while listening to an audio to make the time pass faster. I don’t want my family to swallow all that nasty skin, after all.

Okay, now you’re ready to marinade the de-skinned drumettes. Mix together:

  • ½ cup of soy sauce
  • ½ cup of honey
  • ¼ cup of molasses
  • 1 teaspoon chili powder
  • 2 teaspoons chopped garlic

Pour it over the chicken wings and let it marinade overnight.

Line your broiler pan with aluminum foil, and heat your oven to 375 degrees. Place the chicken wings on the broiler pan and bake uncovered in the oven for 25 minutes, occasionally brushing with marinade. Flip them over for 10 more minutes. Yum.

For the homemade potato chips, heat oil deep enough to throw in some thinly sliced potatoes. I use a wok because I don’t have a deep fryer, and even if someone gave me a deep fryer, I would get rid of it because I don’t want to store it. I don’t like clutter, you know. When the potato slices are golden brown, take them out with a slotted spoon or tongs, whichever you feel like. Set on a plate with a paper towel to absorb excess oil, and press another paper towel on top, being careful not to burn your hand. (Don’t say I didn’t warn you.) Sprinkle with a generous helping of salt and pepper. Enjoy.

Oh, and if you’re wondering what else is in the picture, I made barbequed ribs, but I cheated by buying one of those that you just had to heat up. That’s because I realized I only had half the chicken wings that I needed to feed my family. My husband probably went to the store to buy the wings, and not knowing how much to buy, bought a ridiculously small amount. Yes, I’ll blame my sweet husband for the fact that we had barbequed ribs the day I snapped this picture. (If you click on the picture, it will enlarge enough for you to see the mahogany wings, which is the whole point of this article.)

And one more thing: you might want a stool to sit on while you are flipping the potatoes. Otherwise you’re standing there for ages, and you can’t pawn the task off to your children because they’re so short (at least mine are for a couple more years) that they’ll be hit in the eye with hot oil. So be forewarned of that as well. You should be amply rewarded by their squeals of joy at dinnertime, though, which will make all the standing around flipping potatoes and brushing mahogany wings worth it.

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2 Responses to “Mahogany Wings”

  1. Sara says:

    Wow so simple. They sound delicious. SAving this recipe – thank you.

  2. Lianda says:

    Taking off the chicken skin is probably healthier, because chicken (and unfortunately pork) is high in Omega 6 fat.
    We now know that those particular fats are the unhealthy ones, and to use only Omega 3s. I use coconut oil (refined doesn’t taste like coconut), which is much better for you!
    The meal sounds really delicious!

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