Sunshine Chicken Wings

Need a gluten free hor d'oeuvre? Sunshine Chicken Wings could be an outstanding recipe to try. One portion of this dish contains approximately 19g of protein, 20g of fat, and a total of 431 calories. This recipe serves 20. For $1.04 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. If you have orange marmalade, onion, pepper sauce, and a few other ingredients on hand, you can make it. 19 people were glad they tried this recipe. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. Taking all factors into account, this recipe earns a spoonacular score of 33%, which is rather bad. If you like this recipe, take a look at these similar recipes: Spicy Thai Peanut Chicken Wings with Raspberry Habanero Sauce (PB&J Wings), Brown Butter Old Bay Wings (aka The Best Chicken Wings Ever!), and Brown Butter Old Bay Wings (aka The Best Chicken Wings Ever!).

Servings: 20

Preparation duration: 25 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. 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. 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. Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings. Originally published as Sunshine Chicken Wings in Down the Aisle Country-Style2000, p27 Nutritional Facts 1 serving (3 each) equals 370 calories, 18 g fat (7 g saturated fat), 71 mg cholesterol, 565 mg sodium, 33 g carbohydrate, 1 g fiber, 20 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

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.

4. Serve immediately or cover and refrigerate for up to 2 days before serving. Keep warm in 6-qt. slow cooker.

Nutrition Information:

covered percent of daily need