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CATEGORY CUISINE TAG YIELD
Meats, Vegetables Appetizers, Poultry 4 Servings

INGREDIENTS

2 T Vegetable oil
2 Garlic clove, s
Finely chopped
1/2 c Yellow onion, s
Finely chopped
1 T Lemon juice
1/2 c Orange juice
about 1 1/2 oranges
1 c Sugar
2 T Orange zest, finely grated
about 2 oranges
1/2 c Dijon mustard
2 T Worcestershire sauce
1 T Dry mustard
1 T Brown sugar
2 T Cider vinegar
1/2 T Salt
24 Chicken wings
about 2 1/2 lb

INSTRUCTIONS

In a saucepan over medium heat, warm the oil. Add the garlic and  onion
and saute until translucent, about 5 min. Stir in the lemon  juice,
orange juice, sugar, orange zest, Dijon mustard,  Worcestershire sauce,
dry mustard, brown sugar, vinegar, and salt.  Reduce the heat to low
and simmer, stirring often, until the sugar  dissolves and the sauce
begins to thicken to the consistency of warm  honey, about 10 min.
Remove from the heat and let cool to room  temperature.  Put the
chicken wings in a large glass or ceramic bowl. Pour the  cooled
mixture over them, then turn the wings to make sure they are  well
coated. Let stand for 1 hour or more, turning from time to time.  (If
allowed to marinate for more than 1 hour, cover and refrigerate.)
Preheat oven to 350 F.  Remove the wings from the marinade with a
slotted spoon, reserving the  marinade, and spread them on an aluminum
foil-lined baking sheet.  Bake, basting occasionally with the marinade,
until the wings are  cooked through and slightly crispy, 20-30 min.
Serve the wings hot or  cold.  Citrus by Ethel and Georgeanne Brennan
ISBN 0-8118-0602-2 pg 21  Posted to MM-Recipes Digest V3 #319  Date:
Wed, 20 Nov 1996 17:55:13 -0500  From: BobbieB1@aol.com

A Message from our Provider:

“Down in the mouth? It’s time for a faith lift”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 429
Calories From Fat: 86
Total Fat: 9.8g
Cholesterol: 0mg
Sodium: 1394.4mg
Potassium: 550.2mg
Carbohydrates: 86.7g
Fiber: 3.3g
Sugar: 78.9g
Protein: 3.6g


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