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Wednesday, November 7th, 2007

Mahogany Wings

dsc_0085.jpgI was looking for a recipe to get me out of my chicken rut when I remember this recipe for mahogany wings in Mae Adams’ Raves n’ Craves. Sometimes I think my sister and I are the only two people out there with this book. Well, I guess my aunt Klari would have it too but I’ve certainly never run into a stranger who suggested one of her recipes to me. Which is unfortunate since they are all very good. Most of the pages in the book are spattered badly with grease and for good reason because they get plenty of use. Her recipes are all very consistent and always turn out exactly as promised per the instructions.

I’m interested in the technique presented here. There are a few other recipes out there for mahogany wings but think of the possibilities. You could sub almost any sugar and change the flavors accordingly. Honey/lime/cracked cumin seeds, maple syrup/orange juice and zest/cracked mustard seeds (would that be gross?). The possibilities are limitless.

Since the recipes from this book don’t exist anywhere in cyberspace AND I think they are deserving of being made, I present to you:

Mahogany Wings Adapted from Raves n’ Craves by Mae Adams

Makes 2 servings

  • 6 chicken wings
  • 3/4 cup water
  • 1 star anise
  • 1/2 c soy sauce
  • 1/2 c brown sugar
  • 1 medium sized hunk of ginger smashed
  • 2 tsp xiao xin cooking wine
  • 1/2 tsp salt (or to taste)

Bring the water and star anise to a boil in a large stainless steel skillet. Let simmer 8 minutes and remove the anise. Add the remaining ingredients, stir well to combine, bring to a boil, reduce and simmer for another 10 minutes. Remove the wings to a foil lined broiler pan and broil for until the outside is nice and crisp and the sugars are all caramelized (about 4 minutes per side). After broiling I dipped the wings in the sauce one last time.

I made 6 wings because that was the portion that I had defrosted. There was enough sauce for more but I would caution you to only make as many wings as your pan can accommodate in one layer otherwise you’ll have to work in batches. The original recipe called for broiling 8 minutes per side but mine were cooked through and crispy in half that time. I used a heavy and wide skillet so the sauce reduced quickly. It was very syrupy when all was said and done and there was not much left. I say this because the recipe actually suggests reserving the leftover sauce to prepare wings on a subsequent occasion. It says it will keep refrigerated for 2 weeks.

Here are a few alternate versions to check out:
http://www.leitesculinaria.com/recipes/cookbook/mahogany_wings.html
http://www.astray.com/recipes/?show=Mahogany%20wings
http://splendidtable.publicradio.org/recipes/sundaysuppers/apr_chickenwings.html

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