MAHOGANY CHICKEN WINGS
These sweet, succulent wings look as delicious as they taste!
Provided by Christine
Categories Appetizers and Snacks Spicy
Time 1h5m
Yield 5
Number Of Ingredients 7
Steps:
- Place chicken in a shallow, medium dish.
- In a medium bowl, mix soy sauce, honey, molasses, chile sauce, ground ginger and garlic. Pour the mixture over the chicken. Cover and refrigerate approximately 1 hour, turning occasionally.
- Preheat oven to 375 degrees F (190 degrees C).
- In a large baking dish, arrange chicken in a single layer. Bake in the preheated oven approximately 50 minutes, brushing with remaining soy sauce mixture often and turning once, until meat is no longer pink and juices run clear.
Nutrition Facts : Calories 773.5 calories, Carbohydrate 43.1 g, Cholesterol 209.7 mg, Fat 43.6 g, Fiber 0.3 g, Protein 51.9 g, SaturatedFat 12.2 g, Sodium 1649.7 mg, Sugar 37.4 g
MAHOGANY FRIED CHICKEN
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 6
Steps:
- Stir together buttermilk and 1 teaspoon cayenne pepper in a large bowl; add chicken, turning to coat. Cover with plastic wrap, and refrigerate at least 6 hours or up to overnight.
- In a large brown paper bag, combine flour with remaining 1 teaspoon cayenne, 1 teaspoon salt, and 1 tablespoon pepper; shake to combine. One at a time, place chicken pieces in the bag; shake to coat. Place coated pieces on a clean plate or tray.
- In a large skillet, heat 2 inches oil to 350 degrees. Using tongs, add chicken one piece at a time, being careful to not overcrowd pan. Fry, turning every 3 to 4 minutes, until deep mahogany in color, about 18 minutes. Remove chicken from skillet, and drain on a brown paper bag. Serve hot, warm, or cold.
MAHOGANY CHICKEN WINGS
These wings are awesome! My husband literally eats 20 at a time!! He told me to say that they are very flavorful! Be sure to watch the wings at the end because the sauce burns easily. Hope that you enjoy them! This recipe is for 4 people, but this would be great for a Superbowl party, or any other kind of party.
Provided by Loves2Teach
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken in a shallow baking dish, arranging in a single layer.
- In a separate bowl, mix the soy sauce, honey, molasses, chili sauce, ground ginger and garlic.
- Pour the mixture over the chicken.
- Cover and refrigerate approximately 1 hour, turning occasionally.
- Preheat oven to 375°F.
- Bake in the preheated oven approximately 50 minutes, or until the chicken is no longer pink and juices run clear.
- Turn the chicken once.
- Brush chicken with remaining mixture during the cooking time if desired.
MAHOGANY CHICKEN
Steps:
- In a small bowl, whisk together the soy sauce, sugar, mirin, ginger, garlic, and cornstarch.
- Pat the chicken dry and season with freshly ground black pepper.
- In a large nonstick skillet over moderate heat, heat the oil until hot but not smoking. Add the chicken skin side down, and cook until the skin is crisp and deep golden brown, 15 to 20 minutes. Flip and continue cooking until the other side is browned and the meat is thoroughly cooked, about 10 minutes. Transfer the chicken to a plate and drain the fat from the pan.
- Add the soy sauce mixture to the skillet and bring to a simmer. Return the chicken to the skillet and turn to coat in the sauce. Simmer the chicken, skin side up, until the sauce is thick and glossy, 4 to 5 minutes. Transfer the chicken to a platter, spoon the sauce over the top, sprinkle with the sliced onions, and serve.
MAHOGANY CHICKEN
Quick and easy chicken with Asian flavors. My husband saw it in Cook's Country and asked me to try it--we all loved it! To use as a make-ahead meal, portion out the chicken and place in a zip-loc bag. Measure sauce ingredients in a second bag.
Provided by SharleneW
Categories Chicken Thigh & Leg
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Dry chicken thoroughly with paper towels and season with pepper. Heat oil in large nontstick skillet over medium-high heat until shimmering. Cook chicken, skin side down (thighs will fit into pan snugly), until skin is deep brown and crisp, (15 to 20 minutes). Chicken should be moderately brown after 10 minutes. If too browned, reduce heat; if pale, increse heat. Turn chicken over, reduce heat to medium, and cook until second side is brown and meat is thoroughly cooked, about 10 minutes.
- Meanwhile, whisk soy sauce, sugar, mirin, ginger, garlic, and cornstarch together in small bow.
- Transfer chicken to plate and pour off fat. Add soy mixture to skillet and return to medium heat. Return chicken to skillet, turn to coat with sauce, and simmer, skin side up, until sauce is thick and glossy, about 2 minutes.
- Transfer chicken to serving platter and sprinkle with scallions. Pour remaining sauce into small bowl and pass separately.
TRINI-CHINESE CHICKEN
Chinese-style chicken is a dish you can find all over Trinidad and within the diaspora that has followed the nation's emergence from British rule. The skin is fried into a lacquered mahogany. The meat beneath it tastes of five-spice, ginger and soy and is generally accompanied by a hum of oyster sauce mixed with the zing of the pickled Scotch-bonnet-pepper sauce that is seemingly omnipresent on the island's tables.
Provided by Sam Sifton
Categories dinner, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a large, nonreactive bowl, toss the chicken with five-spice powder, then with the juice of 2 of the limes, the soy sauce and the ginger. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours.
- Heat oils in a large skillet over medium-high heat. There should be at least 1/4 inch of oil in the pan. When the oil is hot, remove chicken from marinade, allowing excess marinade to drip back into the bowl, and fry, in batches if necessary to not crowd the pan, turning the pieces frequently, until well browned and cooked through, 15 to 20 minutes.
- Meanwhile, make the dipping sauce. Combine oyster sauce, a tablespoon of the Scotch-bonnet-pepper sauce and the juice of the remaining lime and stir to combine. Adjust seasonings with more hot sauce, lime juice and freshly ground black pepper to taste.
- Garnish with scallions and serve with white or fried rice, with a drizzle of the sauce over each piece of chicken and the remaining sauce on the side.
Nutrition Facts : @context http, Calories 731, UnsaturatedFat 44 grams, Carbohydrate 10 grams, Fat 60 grams, Fiber 2 grams, Protein 38 grams, SaturatedFat 12 grams, Sodium 1279 milligrams, Sugar 1 gram, TransFat 0 grams
MAHOGANY CHICKEN
Found this on delish.com. My new favorite roast chicken recipe. It is so delicious and browns up nice and crispy skin at the end of roasting time. So Good! Cooking time is not exact, I use a meat thermometer, and I would let it go to 165 degrees, not 180 as it says in the directions.
Provided by CookingLaura
Categories Whole Chicken
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F. Remove giblets and neck from chicken; refrigerate for use another day. Rinse chicken and drain well.
- With chicken breast-side up, lift wings up toward neck, then fold them under back of chicken so they stay in place. With string, tie legs together.
- Place chicken, breast-side up, on rack in small roasting pan; rub with salt and pepper. Insert meat thermometer into thickest part of thigh, next to body, being careful that pointed end of thermometer does not touch bone.
- Roast chicken 45 minutes. Meanwhile, prepare glaze: In small bowl, stir brown sugar, balsamic vinegar, and vermouth until sugar dissolves.
- After chicken has roasted 45 minutes, brush with some glaze. Turn oven control to 400 degrees F and roast chicken 30 minutes longer, brushing with glaze twice more during roasting, until chicken is a deep brown color, thermometer reaches 180 degrees F, and juices run clear when thickest part of thigh is pierced with tip of knife. Place chicken on warm large platter; let stand 15 minutes for easier carving.
- Meanwhile, add 1/4 cup water to roasting pan; over medium heat, heat to boiling, stirring to loosen brown bits. Remove pan from heat; skim and discard fat. Serve chicken with pan juices. Garnish with fresh herbs.
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