Photo: The At Home Gourmet
Adapted from The At Home Gourmet by Sarah Lasry
These wings will have you craving for more, and more, and more…
12-16 chicken wings, rinsed and patted dry
1/4 cup orange juice
1/4 cup honey
1/4 cup spicy Dijon mustard
1/4 cup hickory BBQ sauce (favorite brand)
For the Mustard Glaze::
1/4 cup mayonnaise
1/4 cup sweet teriyaki sauce
3 tablespoons spicy Dijon mustard
1 teaspoon ground ginger powder
1 teaspoon garlic powder
1 teaspoon soy sauce
Extra ginger powder for sprinkling
Parve Ranch Dipping Sauce
Preheat oven to 400 degrees.
Place the chicken wings in a heavy-duty sealable plastic bag. Mix all the remaining ingredients in a small bowl blending well. Pour mixture into the plastic bag and gently shake, coating all wings as best as you can. Place in refrigerator and let marinate for at least 30 minutes or ideally up to 4 hours or more.
In a separate small bowl, mix together all the glaze ingredients, combining well. Set aside.
Drain and remove wings from marinade and pat dry with paper towel. Place the wings on a large baking tray. Sprinkle ginger powder over top of wings, then using a pastry brush coat each wing thoroughly with the glaze mixture. Place in oven and bake about 20-25 minutes.
Serve with Parve Ranch Dipping Sauce
Remove, pile onto a plate and dig in!
Yield: About 6-7 servings
Recipes: Appetizers, Chicken, Chicken Wings, Kosher