• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Mahogany Wings

  • Recipe Submitted by on

Category: Appetizers, Poultry

 Ingredients List

  • 2 lb Chicken wings (or 1 lb
  • -boneless, skinless chicken
  • -breast cut
  • Into 1x1/2" strips)
  • 2 tb Teriyaki sauce
  • 1/2 c Plum sauce (or plum
  • -preserves)
  • 2 tb Brown sugar
  • 1 tb Worcestershire sauce
  • 1 Clove garlic, minced
  • 1 sl Garlic root, minced (or 1/2
  • -tsp ground)
  • 1 tb Arrowroot
  • 2 tb Water


From "Count Out Cholesterol Cookbook" By Mary Ward.

If you have a taste for chicken wings, try these. They are hot, spicy and
delicious. To reduce the fat and cholesterol even further, use lean
chicken breast strips in place of the wings.

Serves 6 (3 wing pieces)

no stick cooking spray

Cut off wing tips and discard (T: or stash in the freezer for stockpot
later). Separate the wings at the joints. Cut off any visible fat. Wash
and pat dry. Or simply use the chicken strips.

In a med saucepan, combine the teriyaki sauce, plum sauce, sugar,
Worcestershire sauce, garlic, ginger, arrowroot, and water. Heat, whisking
the sauce, until smooth and thick and the sugar and arrowroot are
dissolved. Put the chicken pieces in the hot marinade, cover, and
refrigerate for 4 hours or overnight.

Preheat oven to 400F. Spray a lg baking pan with no stick cooking spray.
Drain marinade from wings. Bake for 15 min until they are tender and
crispy. (Or, bake chicken strips for 10 min.) Serve hot.

Each serving (3 wings): Cal 485; chol 129mg For chicken strips: Cal 165;
chol 51mg

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?