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Mahogany Asian Wings

The sweet apple cinnamon flavor of Musselman’s Apple Butter creates a perfect base for these hoisin and chili wings.

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  • ½ cup hoisin sauce
  • 2 Tablespoons soy sauce
  • 1 teaspoon chile paste
  • 1 cup MUSSELMAN’S® Apple Butter
  • 2 pounds chicken wings, uncooked, cut into 2 sections


  1. Step 1
    In a medium bowl, mix hoisin sauce, soy sauce, chili paste and apple butter.

  2. Step 2
    Reserve 1/2 cup of the sauce (cover and refrigerate).

  3. Step 3
    Place wings in large plastic food storage bag; pour remaining sauce over wings. Seal bag. Rotate bag to coat all wings. Refrigerate 2 hours to overnight.

  4. Step 4
    Heat oven to 375°F. Line a baking pan with foil. Remove wings from marinade; place in single layer in pan. (Discard remaining marinade in bag.)

  5. Step 5
    Bake wings 50-60 minutes. turning and basting 2 or 3 times with the reserved 1/2 cup of wing sauce. until wings are fork-tender.

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