Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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.
