Watch the Patriots With Homemade Chicken Wings
A great fall recipe and the return of football are a perfect combination.
Can you feel it? It’s that slight change in the air that says fall is just around the corner. There are other signs too: the Pats opening up on Monday night, the remaining 2011 summer days are getting shorter, and, of course the kids are back in school.
I have so many delicious new recipes to try I’m really a little unsure where I should start. You see, this time of year makes this at-home cook want to throw on the oven and heat up the kitchen with a batch of cookies or maybe a roast beef dinner or simmer soup all day long; something that doesn’t seem so appealing in 90-degree summer weather. Once the temperature and humidity drop, that all changes.
Since the Pat’s open up on Monday night and some of you will be ordering pizza or maybe making it yourself, how about something easy and fun to go along with your pizza?
I’m thinking wings. There are scores of recipes out there, but Mahogany Chicken Wings is my focus. They have that perfect combination of sweet and salty and the deliciously sticky marinade takes just a few minutes to whisk together. You’ve got yourself one great appetizer for the family for Monday Night Football or, really, any get-together. Enjoy!
Mahogany Chicken Wings - allrecipe.com
3 pounds chicken wings split and tips discarded
1/2 cup soy sauce
1/2 cup honey
1/4 cup molasses
2 tablespoons chili sauce
1 teaspoon ground ginger
2 cloves garlic, finely chopped
Directions: 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. 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.