Glazed to a burnished mahogany through slow roasting, these wings are superb finger food. If possible marinated overnight for richest flavor. Serve warm or at room temperature.

from Lynne's Sunday Suppers, April 2000

Serves 4 to 6 with leftovers

Glazed to a burnished mahogany through slow roasting, these wings are superb finger food. If possible marinated overnight for richest flavor. Serve warm or at room temperature.

• 1/2 cup Chinese hoisin sauce
• 1/2 cup Chinese soy sauce
• 1/4 cup each honey and Chinese duck or plum sauce
• 1/4 cup each dry sherry and cider vinegar
• 5 large cloves garlic
• 3 1/4 to 4 pounds chicken wings (if possible, organically raised), rinsed

1. In a blender or food processor puree together all ingredients except the chicken. Combine with chicken in large ziplock bags and refrigerate overnight if possible.

2. Preheat oven to 375 degrees. Line a large shallow baking pan with foil. Set a large cake rack inside the pan. Arrange wings on the rack. Roast 1 to 1 1/4 hours, turning often and basting with marinade. Then turn oven up to 450 for about 10 minutes to crisp. Serve warm or at room temperature.

April's Sunday Suppers Menu
Lynne's Menu Introduction & Shopping List
Mahogany-Glazed Chicken Wings
Home-Style Spring Rolls
Stir-Fried Slaw
French Chocolate-Fudge Cake

©2000 Lynne Rossetto Kasper. The Splendid Table™ and Lynne's Sunday Suppers™ are trademarks owned by Lynne Rossetto Kasper. All rights are reserved.