Orange Apricot Chicken Wings With Carrot Slaw Recipe
Ingredients
| 1/2 cup plus 1 1/2 teaspoons orange juice | ||
| Apricot jam | 1/4 Cup (16 tbs) | |
| Honey | 2 Tablespoon | |
| Dijon Mustard | 1 1/2 Tablespoon | |
| Orange zest | 2 Teaspoon, grated | |
| 2 cloves garlic, minced or crushed through a press | ||
| Black pepper | 3/8 Teaspoon | |
| Scallions | 3 | |
| Chicken wings | 12 | |
| Green bell peppers | 2 Large | |
| Carrots | 2 Large | |
| 2 tablespoons olive or other vegetable oil | ||
| Lemon juice | 1 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
Directions
1 Preheat the broiler. Line a broiler pan with foil.
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.
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.
Chef
