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Mahogany Chicken Wings


I use a special glaze made with soy sauce, honey, molasses and spices, blended to give these chicken wings a beautiful dark coating when finished. You can serve them as either a maindish with mashed potatoes (which can be cooked at the same time), and a tossed salad, or use them as a great party dish served with a dipping sauce of Ranch dressing.

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  • The Sauce
  • 1/2 cup soy sauce
  • 1/2 cup honey
  • 1/4 cup molasses
  • 2 tablespoons chile sauce
  • 1 teaspoon ground ginger
  • 2 cloves garlic, finely chopped
  • In a medium bowl, mix the sauce ingredients and set aside.
  • The Wings
  • 3 pounds chicken wings, cut in sections, tips removed (save for stock making)


Servings 8


Step 1

Add 1/2 cup water to the pressure cooker and place a cooking rack in the bottom. Add the chicken wings, Lock the lid in place. Bring to 15psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure. Cook 6 minutes. Remove from heat and use the quick
release method before opening the lid. Preheat the oven to 450�F. Transfer chicken to a shallow roasting pan, medium dish, arranging the pieces in a
single layer. Pour the sauce over the chicken, turning once to coat each piece.
Bake about 15 minutes, turning once when the wings begin to darken and brown.
Don't overcook. Watch closely so the wings don't burn. When done, transfer the wings to a large serving platter. Pour the remaining sauce into a small bowl to
be passed at the table.

Cook's Note: You can use frozen wings in this recipe the same as fresh or thawed and without changing the cooking time. Just make sure the wings are all
separated and not in a big frozen lump.

Cook's Note: You can substitute your own favorite brand of bottled barbecue
sauce for my sauce and change this recipe from Mahogany Wings, to BBQ Wings.

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