Ingredients
2 tbsp vegetable oil
2 garlic clove(s)
1 finely chopped
1/2 cup yellow onion(s)
1 finely chopped
1 tbsp lemon juice
1/2 cup orange juice
1 (about 1 1/2 oranges)
1 cup sugar
2 tbsp orange zest, finely grated
1 (about 2 oranges)
1/2 cup dijon mustard
2 tbsp worcestershire sauce
1 tbsp dry mustard
1 tbsp brown sugar
2 tbsp cider vinegar
1/2 tbsp salt
24 chicken wings
1 (about 2 1/2 lb)
Directions
In 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
Servings: 4 servings
Chicken Wings With Orange-Mustard Glaze Recipe brought to you by Recipe Ideas
Categories: Appetizer; Chicken; Chicken Wing; Fruit; Poultry
The History of Recipes
Historians have traced the existence of recipes back into history, certainly as far back into recorded history as ancient Egypt, and quite possibly further than that. Interesting though that is, sadly, these ancient recipes were just primitive hieroglyphic instructions for food preparation.
Fascinatingly, the oldest recipe discovered so far, according to food historians are some stone tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. Progressing into The time of the roman empire 25BC a man called Apicius assembled a few documents detailing recipes prepared by wealthy roman citizens. He recounts how the meals were split into hors d`oeuvres, main meal and dessert, something that is very familiar to us today. Additionally, he recounts how the cooks of his times used a wide range of spices and herbs, including many that are still in use today for example thyme, rue and parsley. Later on in the 1400s, the Crusaders brought back a variety of foods and spices from middle-east cuisine, including spices such as basil and coriander. The introduction of these new herbs and spices caused an eruption in recipe publications, some of which still exist in private collections. By the time we get to the 20th century, recipe books are highly popular as a result of higher levels of literacy, increased leisure time and having more money to spend. The introduction of the TV brought us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing everyone to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Chicken Wings With Orange Mustard Glaze recipe.
