As promised, here's a look at the chicken wing recipe I did for my Project Date Night for March. If you recall, we did a Hunger Games Mockingjay theme date and I called these "Mockingjay Wings".
They were super tasty so I just had to share. I can't get enough of the zingy glaze. In fact, if you like your wings really saucy, feel free to double up on the glaze and serve the extra on the side for dipping and/or slathering. Your choice.
In the interest of full disclosure, Curtis Stone came up with the original orange/rosemary/Dijon combination in a chicken skewer recipe he did for The Biggest Loser, so I feel I need to credit him as my inspiration. Although I used very similar ingredients and quantities, I took my chicken recipe a completely different (possibly simpler) direction.
If you're looking for a version of wings to serve at a party or as an appetizer but want something different than the usual buffalo wings or deep fried wings, give these a try. The flavor is AMAZING. Most of the bazillion wing recipes I researched included some form of gluten/dairy/soy/refined sugar, but trust me - you won't miss those ingredients at all! The glaze is like a flavor party in your mouth.
Sweet + Spicy Rosemary Chicken Wings
Prep Time: 10 minutes
Cook Time: 30 minutes
Keywords: bake roast appetizer dairy-free egg-free gaps gluten-free nut-free peanut-free refined sugar free soy-free lemon orange ginger
Ingredients (8-12 wings)
- Juice of 2 oranges
- Juice of 1 lemon
- 1 Tbsp grainy Dijon mustard
- 1 Tbsp honey
- 1/2 tsp garlic powder
- 1 Tbsp grated fresh ginger (or 1 tsp dried ginger)
- freshly ground pepper
- about 3 lb chicken wings (8-12 wings)
- Preheat oven to 400*F.
- If desired, cut the wings in half at the joint. Rub with salt and freshly ground black pepper. Arrange wings on a rimmed cookie sheet in a single layer (I used a broiler pan). Bake for about 30 minutes or until wings are crisp and golden brown. (Juices should run clear when pierced with a fork.)
- While wings are baking, combine orange juice, lemon juice, mustard, honey and garlic powder in a small saucepan. Grind dried rosemary in a spice grinder (or with a mortar and pestle) and add to saucepan.
- Bring to a boil over medium heat. Reduce to low heat and simmer until mixture has thickened to form a glaze. Remove from heat.
- Remove wings from oven and brush with glaze. Serve immediately.
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