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!

Ingredients:
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
Sauce:
1/4 cup (60 ml) honey
1/4 cup (60 ml) frozen orange juice concentrate,
thawed
1/2 teaspoon (2.5 ml) ground ginger
Snipped fresh parsley, optional
 

Directions:
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 desired.
Makes 2 dozen wings.