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"I've been making these slightly sweet wings for 25 years, and people always love them," says Linda Walker of Dumfries, Virginia. "The wings marinate overnight, then I bake them an hour before serving. The recipe is easy to double or triple for a crowd," she adds.
Originally published as Peachy Chicken Wings in
Cooking for 2
Winter 2005, p31
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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