ORANGE GLAZED CHICKEN WINGS RECIPE | ALTON BROWN | FOOD ...
Provided by Alton Brown
Categories appetizer
Total Time 2 hours 0 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 4 appetizer servings
Number Of Ingredients 7
Steps:
- Place a 6-quart saucepan with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.
- Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
- Preheat the oven to 425 degrees F.
- Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
- During the last 20 minutes of cooking the chicken, place the orange juice concentrate, hoisin sauce, honey, soy sauce, rice wine vinegar and red pepper flakes into a small saucepan, stir to combine and bring to a simmer over medium-high heat. Reduce the mixture to about 1/2 cup, approximately 5 to 10 minutes. Remove from the heat and allow to cool at least 5 minutes.
- Remove the wings from the oven and transfer to a large mixing bowl along with the glaze and toss to coat. Serve warm.
CRANBERRY SWIRL COFFEE CAKE - ALLRECIPES
This old family recipe is delicious for breakfast on Thanksgiving day, or to eat while watching the parade! Plain yogurt can be substituted for sour cream.
Provided by Laura Owen
Categories Cranberry Desserts
Total Time 1 hours 15 minutes
Prep Time 20 minutes
Cook Time 55 minutes
Yield 1 -9 or 10 inch tube pan
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour, baking powder, baking soda, and salt; stir into the creamed mixture alternately with the sour cream.
- Pour 1/3 of the batter into the prepared tube pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top.
- Bake 55 minutes in the preheated oven, until golden brown.
Nutrition Facts : Calories 247.7 calories, CarbohydrateContent 34.7 g, CholesterolContent 51.2 mg, FatContent 10.9 g, FiberContent 0.7 g, ProteinContent 3.3 g, SaturatedFatContent 6.6 g, SodiumContent 277 mg, SugarContent 18.3 g
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