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Recipes from a legacy cookbook


2 Tbs. vegetable oil

2 garlic cloves, chopped

½ onion, chopped

1 c. orange marmalade

½ c. Dijon mustard

2 Tbs. Worcestershire sauce

1 Tbs. dry mustard

1 Tbs. packed brown sugar

2 Tbs. cider vinegar

½ tsp. salt

24 chicken wings (about 2½ lb.)

Heat oil in a saucepan over medium heat. Add the garlic and onion and sauté until translucent. Stir in the marmalade, Dijon mustard, Worcestershire, dry mustard, brown sugar, vinegar and salt. Reduce heat and simmer for 10 minutes, stirring often. Remove from heat and let cool. Put the chicken wings in a large glass or ceramic bowl. Pour the sauce over the wings, turning to make sure they are well coated. Let stand for 1 hour or more, turning the wings from time to time. Preheat the oven to 350°F. Line a baking sheet with foil. Place the chicken wings on the baking sheet and bake for 20 to 30 minutes, basting occasionally with the sauce left in the bowl....

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