Mahogany Chicken Wings

• 3/4 cup chinese plum sauce
• 1/2 cup chinese hoisin sauce
• 1/2 cup soy sauce (or a low sodium version if preferred)
• 1/3 cup apple cider vinegar
• 1/4 cup dry sherry
• 1/4 cup honey
• 5 scallions, green and white parts, finely minced
• 6 garlic cloves, finely minced
• 30 chicken wings, small wing joint removed

1. In a large bowl, combine the plum sauce, hoisin sauce, soy sauce, vinegar, sherry, honey, scallions, and garlic. Reserve 1/2 cup of the mixture for basting in a separate small bowl.
2. Add the chicken wings to the large bowl, stir to coat, and place, covered, in the refrigerator for a minimum of 2 hours, preferably overnight.
3. Place the wings in a single layer on a large baking sheet. Place them in a preheated 350u0b0 F (175u0b0C) oven and bake for 30 to 40 minutes, until crisp and brown. Baste every 10 minutes during cooking, and about 5 minutes before removing the wings from the oven.

chinese plum sauce, chinese hoisin sauce, soy sauce, apple cider vinegar, sherry, honey, scallions, garlic, chicken

Taken from www.food.com/recipe/mahogany-chicken-wings-153280 (may not work)