Chicken wings with orange-mustard glaze
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Chicken wings with orange-mustard glaze
  Chicken    Wings    Glaze    Poultry    Appetizers  
Last updated 6/12/2012 12:49:54 AM. Recipe ID 11353. Report a problem with this recipe.
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      Title: Chicken wings with orange-mustard glaze
 Categories: Poultry, Appetizers
      Yield: 4 Servings
 
      2 tb Vegetable oil
      2    Garlic clove(s)
           Finely chopped
    1/2 c  Yellow onion(s)
           Finely chopped
      1 tb Lemon juice
    1/2 c  Orange juice
           (about 1 1/2 oranges)
      1 c  Sugar
      2 tb Orange zest, finely grated
           (about 2 oranges)
    1/2 c  Dijon mustard
      2 tb Worcestershire sauce
      1 tb Dry mustard
      1 tb Brown sugar
      2 tb Cider vinegar
    1/2 tb Salt
     24    Chicken wings
           (about 2 1/2 lb)
 
  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
 




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Recipe ID 11353 (Apr 03, 2005)

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