Caramelized Mustard Marmalade Wings Food

CARAMELIZED MUSTARD-MARMALADE WINGS

Steps:

• Preheat oven to 400 degrees. Season wings with salt and pepper, toss with oil, and arrange in a single layer on a parchment‐lined rimmed baking sheet. Roast, flipping once, until golden and cooked through, about 45 minutes. Meanwhile, whisk together marmalade, mustards, and cayenne.
• Brush wings all over with marmalade mixture; return to oven and roast until caramelized, 10 to 20 minutes. Let cool slightly, then sprinkle with scallions and serve.

CARAMELIZED CHICKEN WINGS

Steps:

• Preheat oven to 375°F.
• Place chicken in a 9x13-inch baking dish.
• Mix the oil, soy sauce, ketchup, honey, garlic, salt and pepper and pour over the chicken.
• Bake at 375°F (190°C) for one hour or until sauce is caramelized.

CARAMELIZED ONION MUSTARD SAUCE

Steps:

• Combine the butter, oil, onion, and half of the thyme in a skillet over medium-low heat. Cook, stirring occasionally, until the onion is golden brown and soft, about 20 minutes. Add the remaining thyme, the wine, vinegar, and white pepper. Increase the heat to medium-high and bring the liquid to a boil. Let the mixture cook until the liquid has reduced to a glaze, about 5 minutes. Watch the onions so they do not burn. Add the whipping cream to the skillet and cook, stirring constantly, until the sauce thickens. Stir in the mustard and add salt to taste. Transfer the sauce to a food processor or blender and puree until smooth. Use immediately.

CARAMELIZED CHICKEN WINGS

Steps:

• In an electric skillet or a large skillet over medium heat, mix together the water, sugar, soy sauce, peanut butter, honey, wine vinegar, and garlic until smooth and the sugar has dissolved. Place the wings into the sauce, cover, and simmer for 30 minutes. Uncover and simmer until the wings are tender and the sauce has thickened, about 30 more minutes, spooning sauce over wings occasionally. Sprinkle with sesame seeds.

STICKY ASIAN CHICKEN WINGS

Steps:

• Preheat oven to 425 degrees F. Coat a wire rack with nonstick spray and place on a baking sheet lined with aluminum foil; set aside. Using paper towels, pat wings dry. In a large bowl, combine wings, 1 1/2 teaspoons salt, 1 teaspoon pepper and baking powder. Place wings onto the prepared baking sheet and bake for 40-45 minutes, using metal tongs to turn at halftime. In a small saucepan over medium low heat, combine oyster sauce, ketchup, marmalade, Dijon, honey and chili garlic sauce. Bring to a boil; reduce heat and simmer, stirring constantly, until slightly thickened, about 2-3 minutes. Preheat oven to broil. Line a baking sheet with aluminum foil. In a large bowl, combine wings and half the oyster sauce mixture. Place wings onto the prepared baking sheet and broil, turning once, until glossy and lightly caramelized, about 3-5 minutes. Stir in remaining oyster sauce mixture. Serve immediately, garnished with green onions and sesame seeds, if desired.

HONEY MUSTARD CHICKEN WINGS

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Use a paper towel to remove any moisture from the chicken wings.
• In a large mixing bowl, toss the wings with the oil, salt and pepper.
• Layer a piece of parchment paper on a baking sheet then place a wire rack on top. Spread out the wings on a single layer on the wire rack.
• Bake for 45-50 minutes or until crispy.
• While the wings are cooking, make the sauce. Add the dijon mustard, honey, apple cider vinegar, and hot sauce to a bowl and stir until well combined.
• Remove wings from the oven. Toss the wings in the sauce and place them back in the oven on the baking sheet and cook for an additional 10 minutes.

CARAMELIZED MUSTARD CREAM

Steps:

• Slice onion very thinly. Add butter and olive oil to medium sauce pan on medium-low and caramelize the onions stirring every so often so they don't burn. (this should take 35-40 minutes). Add thyme, wine, brandy, sherry, and chicken base, and reduce until it is all incorporated and liquid is nearly gone. Add mustard and heavy cream and reduce slightly. The cream will thicken very quickly from the onions so if needed, add a little water. 4 Servings 187 Calories, 0.4g Protein, 18.3g Fat, 2.5g Carbs, 0.0g Fiber, 2.5g Net Carbs