Sweet Gingered Chicken Wings
Posted by: Tuddles Sun, 4 Apr 2004, at 2:25 p.m.
Dried, ground ginger has a very different flavor than its fresh counterpart and
should not be substituted for fresh ginger. It is, however, delicious in many
savory dishes such as soups, curries and meats, wonderful with many fruit
dishes, and indispensable in baked goods like gingerbread and gingersnaps. Throw
these together for a special treat this weekend!
1 cup (240 ml) all-purpose flour
2 teaspoons (10 ml) salt
2 teaspoons (10 ml) paprika
1/4 teaspoon (1.25 ml) pepper
24 chicken wings
1/4 cup (60 ml) honey
1/4 cup (60 ml) frozen orange juice concentrate,
1/2 teaspoon (2.5 ml) ground ginger
Snipped fresh parsley, optional
In a bowl, combine flour, salt, paprika and pepper. Coat chicken wings in flour
mixture; shake off excess. Place wings on a large greased baking sheet. Bake at
350 F (180 C) for 30 minutes. Remove from the oven and drain. Combine honey,
orange juice concentrate and ginger; brush generously over chicken wings. Reduce
heat to 325 F (160 C). Bake for 30-40 minutes or until chicken tests done,
basting occasionally with more sauce. Sprinkle with parsley before serving if
Makes 2 dozen wings.