"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Honey-mustard chicken with scallion-sesame confetti Recipe

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This recipe for Honey-mustard chicken with scallion-sesame confetti, by , is from A Memoir Of Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jacqueline Joseph
Added: Tuesday, September 15, 2009


6 pounds whole chicken wings ( about 25 wings)
1/2 cup honey
1/2 cup orange juice
6 tbsp prepared mustard
2 tbsp soy sauce
1/2 tsp hot red pepper sauce
3 scallions, trimmed and thinly sliced
2 tbsp sesame seeds

Preheat oven to 375. Cut off and discard the wing tips. Cut the remaining wings into 2 pieces at the joint. Spray 9x13 inch glass baking dish. Arrange the wings in 2 layers in the dish. Bake for 30 minutes, stirring to turn after 20 minutes. Remove as much oil as possible with baster.
While the wings are baking, heat the honey, orange juice, mustard, soy sauce and hot red pepper sauce to boiling in 2-quart saucepan. Boil 5 minutes. Pour the honey-mustard sauce over the baked wings. ( this recipe can be prepared to this point up to 2 days in advance. Cover the dish and refrigerate.)
Return to oven, uncover, and bake the wings until the sauce is thick enough to coat the wings and the wings are lightly browned, about 40 to 50 minutes. Remove the wings from the oven 4 to 5 times toward the end of cooking to stir and to prevent the wings from sticking. Rearrange the wings evenly each time after stirring.
Sprinkle the scallions and sesame seeds over the wings and stir to gently coat.




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