ORANGE DIJON CHICKEN WINGS

Total Time: 2 hr.
24 servings

1/4 cup Grey Poupon Country Dijon Mustard; 1/2 cup ketchup; 1/3 cup orange marmalade; 1 tbsp. reduced sodium soy sauce; 1 tbsp. dried minced onion; 1 clove garlic, crushed; 12 chicken wings, separated at joints, tips discarded Blend mustard, ketchup, marmalade, soy sauce, onion and garlic in small bowl.

Place chicken in resealable plastic bag; coat with 1/2 cup of the mustard mixture. Refrigerate chicken and remaining mustard mixture separately for at least 1 hour.

Preheat oven to 375°F. Arrange chicken on baking sheet. Bake 20 minutes; pour off any excess fat. Bake an additional 20 to 25 minutes or until cooked through. Heat remaining mustard mixture until warm; serve as a dipping sauce with hot chicken wings.

Tips:

• Line the baking pan with Alum. foil.
• Set out smaller plates of hot appetizers and replenish them more often to ensure the food remains at a safe-to-eat temperature.

                                                                        Index........                      Next recipe