Easy Mahogany Chicken Wings

• 30 chicken wings
• 1 1/2 cups soy sauce
• 1/2 cup water
• 1/2 cup Chinese white rice vinegar
• 1/4 cup hoisin sauce
• 1 tablespoon sesame oil
• 1/2 cup pineapple juice (1 small can)
• 1/4 cup jalapeno jelly
• 1 cup brown sugar
• 2 tablespoons red chili-garlic sauce
• 2 tablespoons crushed red pepper flakes
• 2 tablespoons crushed garlic
• 1 tablespoon powdered ginger

1. Prep chicken wings. Rinse in cold water, pat dry with paper towel, and trim tips. If you desire split wings into drum and wing, to extend portions.
2. Mix all ingredients, except the chicken, together to prepare marinade.
3. Add chicken to marinade and stir until evenly coated.
4. Let chicken marinade in mixture at least one hour but for best flavor marinade over night or up to 48 hours. Place in refrigerator while marinading.
5. Place chicken in roasting pan spooning a little of the marinade over the wings, there should only be about 1/8 of an inch of liquid in the bottom of the pan. Not too much liquid or the wings will fall apart.
6. Cook in 375u0b0F oven for 1 hour.
7. flip wings and cook an additional 30 minutes.
8. Let cool a bit before eating.
9. *You can do this recipe in advance and when done cooking put in a crock pot to be re-heated later. Great for BBQ's and Pot-Lucks.

chicken, soy sauce, water, chinese white rice vinegar, hoisin sauce, sesame oil, pineapple juice, jalapeno jelly, brown sugar, red chiligarlic, red pepper, garlic, powdered ginger

Taken from www.food.com/recipe/easy-mahogany-chicken-wings-240727 (may not work)