Try this Chicken Wings with Orange-Mustard Glaze recipe, or contribute your own.
Suggest a better descriptionIn a saucepan over medium heat, warm the oil. Add the garlic and onion and saute until translucent, about 5 min. 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, until the sugar dissolves and the sauce begins to thicken to the consistency of warm honey, about 10 min. Remove from the heat and let cool to room temperature. Put the chicken wings in a large glass or ceramic bowl. Pour the cooled mixture over them, then turn the wings to make sure they are well coated. Let stand for 1 hour or more, turning from time to time. (If allowed to marinate for more than 1 hour, cover and refrigerate.) 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, until the wings are cooked through and slightly crispy, 20-30 min. Serve the wings hot or cold. Citrus by Ethel and Georgeanne Brennan ISBN 0-8118-0602-2 pg 21 Posted to MM-Recipes Digest V3 #319 Date: Wed, 20 Nov 1996 17:55:13 -0500 From: BobbieB1@aol.com
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Serving Size: 1 Serving (597g) | ||
Recipe Makes: 4 | ||
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Calories: 1405 | ||
Calories from Fat: 499 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55.5g | 74 % | |
Saturated Fat 13.8g | 69 % | |
Monounsaturated Fat 24.1g | ||
Polyunsanturated Fat 12.1g | ||
Cholesterol 226.4mg | 70 % | |
Sodium 983.7mg | 34 % | |
Potassium 798.5mg | 21 % | |
Total Carbohydrate 171.8g | 51 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 167.7g | ||
Protein 58.6g | 84 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1405
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