Getting bored with buffalo wings? Give these flavor-packed wings a try...they're baked instead of fried, and they're glazed with a sweet and spicy sauce that's out of this world!
Ingredients
- 2 pounds chicken wings(about 12 wings)
- 1 jar (16 ounces) Pace® Picante Sauce
- 1/3 cup orange marmalade
- 2 teaspoons Dijon-style mustard
- 1 tablespoon sesame seeds, toasted
Instructions
-
Tips
- Easy Substitution: You can substitute 24 chicken drumettes (about 2 pounds) for the 12 chicken wings in this recipe.
-
Step 1
Heat the oven to 425°F. Line a rimmed baking sheet with aluminum foil. Cut off the chicken wing tips and discard. Cut the chicken wings in half at the joint.
-
Step 2
Heat 1 1/2 cups picante sauce, marmalade and mustard in a 2-quart saucepan over medium heat to a boil. Reduce the heat to medium-low. Cook for 40 minutes or until the mixture is reduced to 3/4 cup, stirring occasionally.
-
Step 3
Place the chicken into a large bowl. Add the remaining picante sauce and toss to coat. Place the chicken onto the baking sheet.
-
Step 4
Bake for 40 minutes or until the chicken is cooked through, turning the chicken over once halfway through the bake time. Baste the chicken with the picante-mustard mixture during the last 10 minutes of the bake time. Sprinkle with the sesame seed, if desired.
