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Orange mustard chicken wings
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| Artist: |
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| Categories: |
Chicken, Fruits, Orange, Poultry, Wings |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| | Stephen Ceideburg | | 2
| tbsp | Vegetable oil | | 2
| | Garlic cloves, peeled and | | | -chopped | | 1/2
| | Onion, peeled and chopped | | 1
| cup | Orange marmalade | | 1/2
| cup | Dijon-style mustard | | 2
| tbsp | Worcestershire sauce | | 1
| tbsp | Dry mustard | | 1
| tbsp | Brown sugar | | 2
| tbsp | Cider vinegar | | 1/2
| tsp | Salt | | 24
| | Chicken wings, about 2 ?/td> | | | -pounds |
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Procedures:
| 1 | Thoroughly glazed and wonderfully sticky, these are just the way chicken wings should be. | | 2 | Serve with plain white rice, a green salad and lots of napkins! | | 3 | heat the oil in a saucepan over medium heat. | | 4 | Add garlic and onion and saute until translucent. | | 5 | Stir in marmalade and re- maining ingredients except chicken wings. | | 6 | Reduce heat and simmer for 10 minutes, stirring often. | | 7 | Cool. | | 8 | put the chicken wings in a large glass or ceramic bowl. | | 9 | Pour the sauce over the wings, turning to make sure they are well coated. | | 10 | Let stand for an hour or more, turning from time to time. | | 11 | preheat oven to 350 °F. | | 12 | put chicken wings on a foil-lined baking sheet and bake for 20 to 30 minutes, basting occasionally with the sauce left in the bowl. | | 13 | per serving (6 wings): 840 calories, 56 g protein, 45 g carbohydrate, 46 g fat (12 g saturated), 174 mg cholesterol, 917 mg sodium, 1 g fiber. | | 14 | georgeanne brennan writing in the san francisco chronicle, ?92. |
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