Friday, October 21, 2005

RECIPE; Hot 'N' Honeyed Chicken Wings

Hot 'N' Honeyed Chicken Wings

3 pounds chicken wings
¾ cup Pace Picante Sauce
2/3 cup honey
1/3 cup soy sauce
¼ cup dijon-style mustard
3 tbsp. vegetable oil
2 tbsp. grated fresh ginger
½ tsp. Grated orange peel
additional Pace Picante sauce

Cut off and discard wing tips; cut each wing in half at joint. Place in 13x9-inch baking dish.
Combine ¾ cup picante sauce, honey, soy sauce, mustard, oil, ginger and orange peel in small bowl; mix well. Pour over chicken wings. Cover and refrigerate at least 6 hours or overnight.
Preheat oven to 400F. Place chicken wings and sauce in single layer on foil-lined 15x10-inch jelly-roll pan. Bake 40 to 45 minutes or until golden brown.
Serve warm with additional picante sauce. Garnish as desired.


Anonymous said...



Boil them up and you'll have as good a broth as you can get out of a chicken. The wing tips are full of the gelatin that makes strong nails and thicker hair.

Unless I'm trimming fat off a roast, I never discard anything, but always boil it up for broth.


aka "The Muddy Chef" (in an earlier time)

Jennifer AKA keewee said...

Yeah! I know. Thank for pointing this out. I don't usually discard anything either,this time I was just copying the recipe from my collection, and did not think to encourage folks to use the wing tips to make broth, the canned broth isn't nearly as good as homemade.