mahogany wings

Categories
Appetizers
Poultry
Herbs/spice
Yield
6 servings
MeasureIngredient
2 pounds Chicken wings (or 1 lb boneless, skinless chicken breast cut
  Into 1x1/2" strips)
2 tablespoons Teriyaki sauce
½ cup Plum sauce (or plum preserves)
2 tablespoons Brown sugar
1 tablespoon Worcestershire sauce
Clove garlic, minced
1 slice Garlic root, minced (or 1/2 tsp ground)
1 tablespoon Arrowroot
2 tablespoons Water

From "Count Out Cholesterol Cookbook" By Mary Ward.

If you have a taste for chicken wings, try these. They are hot, spicy and delicious. To reduce the fat and cholesterol even further, use lean chicken breast strips in place of the wings.

Serves 6 (3 wing pieces)

no stick cooking spray

Cut off wing tips and discard (T: or stash in the freezer for stockpot later). Separate the wings at the joints. Cut off any visible fat.

Wash and pat dry. Or simply use the chicken strips.

In a med saucepan, combine the teriyaki sauce, plum sauce, sugar, Worcestershire sauce, garlic, ginger, arrowroot, and water. Heat, whisking the sauce, until smooth and thick and the sugar and arrowroot are dissolved. Put the chicken pieces in the hot marinade, cover, and refrigerate for 4 hours or overnight.

Preheat oven to 400F. Spray a lg baking pan with no stick cooking spray. Drain marinade from wings. Bake for 15 min until they are tender and crispy. (Or, bake chicken strips for 10 min.) Serve hot.

Each serving (3 wings): Cal 485; chol 129mg For chicken strips: Cal 165; chol 51mg

Posted by Theresa Merkling.

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