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Orange Apricot Chicken Wings With Carrot Slaw Recipe
|Orange juice||4 1⁄4 Ounce (1/2 Cup Plus 1 1/2 Teaspoons)|
|Apricot jam||1⁄4 Cup (4 tbs)|
|Dijon mustard||1 1⁄2 Tablespoon|
|Grated orange zest||2 Teaspoon|
|Garlic||2 Clove (10 gm), minced / crushed through a press|
|Black pepper||1⁄3 Teaspoon|
|Green bell peppers||2 Large|
|Olive oil/Other vegetable oil||2 Tablespoon|
|Lemon juice||1 1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 1414 Calories from Fat 449
% Daily Value*
Total Fat 50 g77.7%
Saturated Fat 9 g45.1%
Trans Fat 0.3 g
Cholesterol 266.8 mg
Sodium 987.3 mg41.1%
Total Carbohydrates 132 g44.1%
Dietary Fiber 14.2 g56.7%
Sugars 99.6 g
Protein 112 g223.5%
Vitamin A 528.1% Vitamin C 654.9%
Calcium 23.4% Iron 42.8%
*Based on a 2000 Calorie diet
2 In a large bowl, combine 1/2 cup of the Orange juice, the apricot jam, honey, 1 tablespoon of the mustard, the orange zest (if using), garlic and 1/4 teaspoon of the black pepper.
3 Coarsely chop the scallions and stir into the orange-apricot marinade. Add the chicken wings and toss to coat completely.
4 Place the chicken wings, wing tips pointing up, on the prepared broiler pan. Broil 4 inches from the heat for 8 to 10 minutes. Turn the wings over, baste with some more of the marinade and broil until lightly browned, about 8 minutes longer.
5 Meanwhile, in a food processor with a shredding blade, shred the bell peppers and carrots. Place the shredded vegetables in a strainer and press out excess liquid.
6 In a medium bowl, combine the olive oil, lemon juice, salt and the remaining 1 1/2 teaspoons orange juice, 1 1/2 teaspoons mustard and 1/8 teaspoon black pepper.
7 Toss the shredded vegetables with the dressing and serve the slaw alongside the broiled chicken wings.