Name: Mahogany Wings
Ingredients: 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

How do you know whether a man is a Christian? The answer is that his mouth is “shut”. I like this forthrightness of the Gospel. People need to have their mouths shut, “stopped”. They are forever talking about God, and criticizing God, and pontificating about what God should or should not do, and asking, “Why does God allow this and that?” You do not begin to be a Christian until your mouth is shut, is stopped, and you are speechless and have nothing to say.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Meats		Appetizers, Poultry, Spices	6	Servings

INGREDIENTS

2	lb	Chicken wings (or 1 lb boneless, skinless chicken breast cut
		Into 1×1/2" 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

INSTRUCTIONS

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
Posted by Theresa Merkling.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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