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Spicy Chicken Wings

Spicy Chicken Wings
These chicken wings taste good with curried almond rice and a salad. I've also garnished them with mandarin oranges or chopped peppers for special company.
6 ServingsPrep: 15 min. + marinating Bake: 40 min.

Ingredients

  • 1 can (6 ounces) frozen orange juice concentrate, thawed
  • 1 can (6 ounces) tomato paste
  • 1/4 cup honey or packed brown sugar
  • 2 to 3 garlic cloves, crushed
  • 1 teaspoon grated lime peel
  • 1 teaspoon grated lemon peel
  • 1 teaspoon grated orange peel
  • 2 tablespoons lemon juice
  • 2 tablespoons lime juice
  • 1/2 teaspoon seasoned pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon thyme
  • Few drops hot pepper sauce
  • 30 to 36 chicken wings or drumettes (about 3-1/2 pounds)

Directions

  • In a saucepan, combine all ingredients except chicken; heat and stir
  • until blended. Cool to room temperature. Place the chicken in a
  • shallow baking pan; pour sauce over. Cover and let marinate in the
  • refrigerator 12-24 hours. To cook, remove chicken from the marinade
  • and place on a broiler pan. Reserve marinade. Bake at 375° for
  • about 40 minutes or until tender. Turn chicken and brush with
  • marinade occasionally. Yield: 6 main-dish or 12 appetizer servings.
© Taste of Home 2013

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Spicy Chicken Wings (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013