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Mahogany Chicken Wings with Green Papaya Salad
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 | Preparation | 20 minutes |
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| Cooking | 40 minutes |
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| Ready In | 1 day |
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Ingredients
| 1 |
cup |
hoisin sauce |
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| 3/4 |
cup |
plum sauce |
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| 1/2 |
cup |
soy sauce, light |
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| 1/3 |
cup |
cider vinegar |
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| 1/4 |
cup |
sherry |
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| 5 |
each |
scallions, spring or green onions |
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| 6 |
large |
garlic cloves |
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| 4 |
pounds |
chicken drumettes |
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| 1 |
pound |
green papaya |
sliced |
| 5 |
each |
garlic cloves |
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| 2 |
ounces |
long beans |
cut up |
| 2 |
tablespoons |
cashew nuts |
roasted |
| 1/4 |
teaspoon |
shrimp |
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| 3 |
tablespoons |
lime juice |
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| 1 |
tablespoon |
sugar |
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| 1 |
tablespoon |
fish sauce |
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Directions
In a large bowl, combine hoisin, plum and soy sauces, vinegar, sherry, honey, green onions and garlic, mix well.
Add chicken drumettes, cover and marinate at least 24 hours in refrigerator.
Next day, preheat oven to 375 degrees F.
Arrange drumettes on baking pan and roast, basting frequently, until marinade thickens and chicken is a mahogany color, about 30 to 40 minutes.
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