Portland Chicken Wings - (Kathleen Taggart)

These chicken wings are a favorite. Make extra for a hungry crowd and serve
plenty of napkins.

Recipe courtesy of Kathleen Taggart

Estimated Times: Est. preparation time:  30 mins 
Est. cooking time:  35 mins  
Est. marinating time:  2 hrs  

Ingredients 
3 1/2  to 4 lbs chicken wings or chicken wing drumettes 
1  tablespoon dry mustard 
1  teaspoon paprika 
2  tablespoons rice wine vinegar 
1  tablespoon hot sauce 
2  tablespoons Worcestershire sauce 
1/4  cup low-sodium soy sauce 
1/2  cup honey 

Directions
Cut wing tips at joints and remove from chicken wings. (Reserve these separately
for making stock.) Place chicken wings in a large, heavy-duty lock-top plastic bag.
To make marinade, in a 1-cup glass measure cup, mix mustard, paprika, and vinegar
to form a smooth paste. Add hot sauce, Worcestershire, and soy sauce, and stir to
combine. Add honey and mix well. Pour over chicken wings, seal bag, and tilt bag
to distribute marinade. Set bag on its side in a 9-by-13-inch baking dish (just
in case bag leaks). Refrigerate at least 2 hours, or up to 24 hours, turning
occasionally.
Preheat oven to 450°F. Prepare 2 rimmed baking sheets by lining bottom and sides
with foil. (This saves messy cleanup.) Remove chicken wings from marinade and place
in a single layer on prepared baking sheets. Space wings 1 inch apart so they cook
evenly. Bake 15 minutes. Brush chicken with a little marinade, and rotate pans.
Lower oven temperature to 350°F and bake 20 minutes longer. If chicken looks dry
or is browning to much, brush with a bit more marinade during last 20 minutes of
cooking. Place on a warm platter and serve.

Courtesy of: Chronicle Books.

Servings: 12 

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Source: http://www.my-meals.com