Orange Ginger Wings
Serve these wings around the campfire or as appetizers for deckside dining.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 455 |
| pro | 36 g |
| total fat | 25 g |
| sat fat | 7 g |
| carb | 21 g |
| fibre | I g |
| chol | 106 mg |
| sodium | 950 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 16% |
| vit A | 7% |
| vit C 18% folate | 82% |
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1 cup (250 mL) orange juice concentrate
1/4 cup (50 mL) each cider vinegar and soy sauce
2 tbsp (25 mL) sesame oil (optional)
4 cloves garlic, minced
1 tbsp (15 mL) ground ginger
1/2 tsp (2 mL) saIt
1/2 tsp (2 mL) hot pepper sauce
3 lb (1.5 kg) chicken wings
2 tbsp (25 mL) liquid honey
Preparation:
In large resealable freezer bag or large bowl, mix together orange juice concentrate, vinegar, soy sauce, sesame oil (if using), garlic, ginger, salt and hot pepper sauce. Remove tips from chicken wings; separate wings at joint. Add to marinade; coat well. Cover and refrigerate, for at least 4 hours. (Can be refrigerated for up to 24 hours. Or freeze flat in resealable bag for up to 1 week; thaw in refrigerator or cooler overnight.)
Reserving marinade, place wings on greased grill over medium-high heat; close lid and cook, turning once, for about 30 minutes or until crisp and golden and juices run clear when chicken is pierced. Meanwhile, in small bowl, whisk reserved marinade with honey; brush over wings halfway through cooking.
Additional Information
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