I know, enough with the chicken wings already! This is my last wing recipe (for this week) – I promise. I’ve been reading some of my older easy recipe cookbooks and I keep finding delicious recipes I had forgotten about. Besides, you can never have too many chicken wing recipes or too many choices for finger foods, right? These spicy-sweet wings are just a little different but oh so tasty.
Picante-Marmalade Glazed Chicken Wings
4 lbs Chicken Wings
2 (16 oz) jars Picante Sauce
2/3 cup Orange Marmalade
3 teaspoons Dijon Mustard
2 tablespoons Sesame Seeds, toasted
Heat oven to 425 degrees. Line a rimmed baking sheet with foil and set aside.
If necessary, remove chicken wing tips and discard. Cut wings at the joint for two wings. If wings have already been trimmed for you, skip this step.
Heat 2 cups of the picante sauce and all of the marmalade in a sauce pan over medium heat. Let the mixture come to a boil. Reduce heat and simmer for about 40 minutes, until reduced to about about 1 1/2 cups.
In a large bowl, mix chicken with remaining Picante sauce and toss to coat well. Place the chicken on the prepared baking sheet.
Bake for about 40 minutes or until the chicken is cooked through, burning the wings after 20 minutes to brown evenly.
Baste the wings with the picante-marmalade mixture during the last 10 minutes of cooking to glaze.
Turn wings over once more, glaze and bake 5 minutes longer.
Remove from oven, sprinkle with sesame seeds and arrange on a platter for serving.