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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 15 |
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Many hands helped make our wedding day perfect. My aunts and cousins prepared the wonderful food. My husband, Jeff, and I and our guests enjoyed these finger-licking-good chicken wings. The zesty sauce was inspired by my uncle, Bill Gingerich. Ingredients:
2 jars (12 ounces each) orange marmalade |
3 cups ketchup |
1 cup packed brown sugar |
1 large onion, finely chopped |
1/2 cup butter, cubed |
3 tablespoons chili powder |
3 tablespoons white vinegar |
1 tablespoon worcestershire sauce |
hot pepper sauce to taste |
8 pounds whole chicken wings (about 40) |
Directions:
1. In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
2. Meanwhile, cut chicken wings into three sections; discard wing tips. Dip wings into sauce and place on two foil-lined 15-in. x 10-in. x 1-in. baking pans.
3. Bake at 350° for 45 minutes, reversing pans once during baking. Serve immediately or cover and refrigerate for up to 2 days before serving. Keep warm in 6-qt. slow cooker. Yield: 15-20 servings.
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