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Ingredientes
- 2 Tbsp. Vegetable oil
- 2 x Garlic clove(s) Finely minced
- 1/2 c. Yellow onion(s) Finely minced
- 1 Tbsp. Lemon juice
- 1/2 c. Orange juice (about 1 1/2 oranges)
- 1 c. Sugar
- 2 Tbsp. Orange zest, finely grated (about 2 oranges)
- 1/2 c. Dijon mustard
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. Dry mustard
- 1 Tbsp. Brown sugar
- 2 Tbsp. Cider vinegar
- 1/2 Tbsp. Salt
- 24 x Chicken wings (about 2 1/2 lb)
Direcciones
- In a saucepan over medium heat, hot the oil. Add in the garlic and onion and saute/fry till translucent/soft, about 5 minutes. 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, till the sugar dissolves and the sauce begins to thicken to the consistency of hot honey, about 10 minutes. Remove from the heat and let cold to room temperature.
- Put the chicken wings in a large glass or possibly ceramic bowl. Pour the cooled mix over them, then turn the wings to make sure they are well coated.
- Let stand for 1 hour or possibly more, turning from time to time. (If allowed to marinate for more than 1 hour, cover and chill.)
- 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, till the wings are cooked through and slightly crispy, 20-30 minutes. Serve the wings warm or possibly cool.
- Citrus by Ethel and Georgeanne Brennan
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 264g | |
| Recipe makes 4 servings | |
| Calories 532 | |
| Calories from Fat 208 | 39% |
| Total Fat 23.3g | 29% |
| Saturated Fat 4.82g | 19% |
| Trans Fat 0.36g | |
| Cholesterol 72mg | 24% |
| Sodium 1423mg | 59% |
| Potassium 377mg | 11% |
| Total Carbs 63.09g | 17% |
| Dietary Fiber 1.9g | 6% |
| Sugars 58.07g | 39% |
| Protein 19.31g | 31% |
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