PICANTE-GLAZED CHICKEN WINGS

Rocco DiSpirito

INGREDIENTS

12 chicken wings (about 2 pounds)1 jar (16 ounces) Pace® Picante Sauce⅓ cup orange marmalade2 Tbsp Dijon-style mustard1 Tbsp sesame seed, toasted

DIRECTIONS

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. 

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.

Place the chicken into a large bowl.  Add the remaining picante sauce and toss to coat.  Place the chicken onto the baking sheet.

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.

Easy Substitution: You can substitute 24 chicken drumettes (about 2 pounds) for the 12 chicken wings in this recipe.