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Mahogany Wings

Mahogany Wings

4.4
(5)

Many fragrant flavors combine to create slow-cooked wings to please any palate.

serves 18 people

Ingredients

cost per recipe: $14.61

The price is determined by the national average.

  • 6

    pounds chicken wings(about 36 wings)

  • 1

    can (10 1/2 ounces) Campbell's® Condensed Beef Broth

  • 2

    bunches green onion, chopped

  • 1

    cup soy sauce

  • 1

    cup plum sauce

  • 6

    cloves garlic, minced

  • 1/2

    cup molassesor honey

  • 1/4

    cup cider vinegar

  • 1

    tablespoon cornstarch

view nutrition info

How to Make It

Cut off the chicken wing ends and discard. Cut the chicken wings in half at the joint. Stir the broth, onions, soy sauce, plum sauce, garlic, molasses and vinegar in a large nonmetallic bowl. Add the chicken and stir to coat. Cover and refrigerate for 6 hours or overnight. Stir 1/2 cup of the marinade and the cornstarch in a small bowl.  Add the cornstarch and chicken mixture to the cooker. Cover and cook on HIGH for 4 to 5 hours* or until the chicken is cooked through.
Step 1

Cut off the chicken wing ends and discard. Cut the chicken wings in half at the joint.

Step 2

Stir the broth, onions, soy sauce, plum sauce, garlic, molasses and vinegar in a large nonmetallic bowl. Add the chicken and stir to coat. Cover and refrigerate for 6 hours or overnight.

Step 3

Stir 1/2 cup of the marinade and the cornstarch in a small bowl.  Add the cornstarch and chicken mixture to the cooker.

Step 4

Cover and cook on HIGH for 4 to 5 hours* or until the chicken is cooked through.

Recipe Tips

  • *Or on LOW for 7 to 8 hours.

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Made With
Campbell's® Condensed Beef Broth

Campbell's® Condensed Beef Broth

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Ratings & Reviews

(6)
  • michael s.

    November 28, 2016

    finger lickin good

    Had the mahogany wings last night, they were a hit. I left out the vinegar.I will make these again, it was a big change from your ordinary fried chicken.

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  • Liz M.

    December 28, 2009

    Mahogany Wings

    I used 7lbs of wings instead of 6, honey instead of molasses, and plum garlic thai sauce instead of plain plum. They came out good but the sauce was a bit watery. I think using too many wings and most being icy did not help the sauce thicken. I will definitely try again!

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  • Dana G.

    September 15, 2012

    Mahogany Wings

    Found the sauce to be very watery, I may try it again but this time make sure the wings ar dry and free of water and ice. I will try using the Honey next time in stead of the molasses.

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  • claylady

    September 16, 2013

    I love chicken wings

    OK I will use a commercial glaze on my chic.wings so much easier to make that way.

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  • focsibrown

    October 19, 2013

    What a unique taste!

    This marinade is awesome. I was in love with how the meat just practically slide off the bone. I love recipes that call for the slow-cooker!

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