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Good day everyone.  I promised you all I was going to give you a couple of "out of the box" wing recipes and here they are:

Peanut Butter and Jelly Wings (I liked the sound of these, cuz honestly-unless you're allergic, can anyone ever get enough of PB & J?)

Yield: 12 servings
•24 chicken wings
•1/2 cup peanut butter
•1 cup jelly (raspberry, strawberry, blackberry)
•1 cup wine vinegar
•1 cup freshly squeezed orange juice
•2 tablespoons your favorite hot sauce
•4 cloves garlic, minced

Procedure:

1. Cut off the wing tips and save them for making stock. In a bowl large enough to hold the wings, combine all remaining ingredients. Add wings; mix thoroughly. Marinate wings in the refrigerator, covered, for 1 to 24 hours (the longer, the better).

2. Preheat oven to 375 degrees. Line a shallow baking pan with foil. Coat a wire rack with nonstick cooking spray and place rack in the baking pan. Drain chicken and reserve marinade. Arrange wings on rack (smooth surface down) and roast 30 minutes. Drain the accumulated liquid from the pan. Baste wings with reserved marinade, turn them over and baste again. Discard leftover marinade. Roast until wings turn mahogany color, about another 30 minutes. Cut wings in half through the joint. Serve hot or at room temperature.

Nutrition information (per serving, figuring half of marinade is used):180 calories, 55 percent of calories from fat, 11 g fat, 4.5 g saturated fat, 65 mg cholesterol, 9 g carbohydrates, 11g protein, 440 mg sodium, 00 g fiber

Source:“The Great Wings Book” by Hugh Carpenter and Teri Sandison  

And Roasted Szechuan Wings

Yield: 12 servings
•24 chicken wings
•1 cup hoisin sauce
•3/4 cup plum sauce
•1/2 cup thin soy sauce
•2 teaspoons grated or minced lime zest (colored portion of peel)
•1/3 cup freshly squeezed lime juice
•1/3 cup honey
•2 tablespoons Asian chili sauce
•1/2 cup chopped cilantro sprigs
•6 cloves garlic, minced

Procedure:

1. Cut off the wing tips and save them for making stock. In a bowl large enough to hold the wings, combine all remaining ingredients. Add wings; mix thoroughly. Marinate wings in the refrigerator, covered, for 1 to 24 hours (the longer, the better).

2. Preheat oven to 375 degrees. Line a shallow baking pan with foil. Coat a wire rack with nonstick cooking spray and place rack in the baking pan. Drain chicken and reserve marinade. Arrange wings on rack (smooth surface down) and roast 30 minutes. Drain the accumulated liquid from the pan. Baste wings with reserved marinade, turn them over and baste again. Discard leftover marinade. Roast until wings turn mahogany color, about another 30 minutes. Cut wings in half through the joint. Serve hot or at room temperature.

Nutrition information (per serving, figuring half of marinade is used):145 calories, 52 percent of calories from fat, 9 g fat, 3.5 g saturated fat, 61 mg cholesterol, 5 g carbohydrates, 11 g protein, 655 mg sodium, 0g fiber

Source:“The Great Wings Book” by Hugh Carpenter and Teri Sandison

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