| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Poultry |
4 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 2 |
tb |
Vegetable oil |
| 2 |
|
Garlic cloves, peeled and chopped |
| 1/2 |
|
Onion, peeled and chopped |
| 1 |
c |
Orange marmalade |
| 1/2 |
c |
Dijon-style mustard |
| 2 |
tb |
Worcestershire sauce |
| 1 |
tb |
Dry mustard |
| 1 |
tb |
Brown sugar |
| 2 |
tb |
Cider vinegar |
| 1/2 |
ts |
Salt |
| 24 |
|
Chicken wings, about 2 1/2 pounds |
INSTRUCTIONS
Thoroughly glazed and wonderfully sticky, these are just the way chicken
wings should be. Serve with plain white rice, a green salad and lots of
napkins!
Heat the oil in a saucepan over medium heat. Add garlic and onion and saute
until translucent. Stir in marmalade and re- maining ingredients except
chicken wings. Reduce heat and simmer for 10 minutes, stirring often. Cool.
Put the chicken wings in a large glass or ceramic bowl. Pour the sauce over
the wings, turning to make sure they are well coated. Let stand for an hour
or more, turning from time to time.
Preheat oven to 350 degrees F.
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.
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.
Georgeanne Brennan writing in the San Francisco Chronicle, 3/4/92.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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