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Posted by <Roxy> - October 19, 2004 01:07 PM
Orange-Pecan Hot Wing
3 lbs. whole chicken wings or 3 lbs. of uncooked cicken wing sections can be substituted for the whole chicken wings. Omit the first step of the directions
3 eggs
1 can (8 oz.s) frozen orange juice concentrate, thawed
2 tablespoons water
1 cup flour
1/2 cup finely chopped pecans
1/2 cup butter, melted
RED HOT SAUCE:
2 cups ketchup
3/4 cup packed brown sugar
2 to 3 T. hot pepper sauce
Cut chicken wings into three pieces; discard wing tips. In a bowl, whisk eggs, orange juice concentrate and water. In another bowl or a resealable plastic bag, combine flour and pecans.
Dip wing in egg mixture, the roll or toss in flour mixture. Pour buttter into a 15-inch x 10-inch x 1-inch baking pan. Arrange wings in a single layer in pan. Bake uncovered at 375 for 25 minutes.
Meanwhile, combine sauce ingredients. Spoon half over the wings, turn. Top with remaining sauce. Bake 30 minutes longer or until meat juices run clear. Makes 8 to 10 servings.
Orange-Pecan Hot Wing
3 lbs. whole chicken wings or 3 lbs. of uncooked cicken wing sections can be substituted for the whole chicken wings. Omit the first step of the directions
3 eggs
1 can (8 oz.s) frozen orange juice concentrate, thawed
2 tablespoons water
1 cup flour
1/2 cup finely chopped pecans
1/2 cup butter, melted
RED HOT SAUCE:
2 cups ketchup
3/4 cup packed brown sugar
2 to 3 T. hot pepper sauce
Cut chicken wings into three pieces; discard wing tips. In a bowl, whisk eggs, orange juice concentrate and water. In another bowl or a resealable plastic bag, combine flour and pecans.
Dip wing in egg mixture, the roll or toss in flour mixture. Pour buttter into a 15-inch x 10-inch x 1-inch baking pan. Arrange wings in a single layer in pan. Bake uncovered at 375 for 25 minutes.
Meanwhile, combine sauce ingredients. Spoon half over the wings, turn. Top with remaining sauce. Bake 30 minutes longer or until meat juices run clear. Makes 8 to 10 servings.