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| RECIPE FOR MADEIRA-SAUCED CHICKEN WINGS |
Title: Madeira-Sauced Chicken Wings
Category: Chicken American Microwave -game
Serves: 4
Ingredients:
| 12.00 | | Chicken wings | | | (about 2 pounda) | | 0.75 | c | Water | | 0.33 | c | Madeira* | | 0.33 | c | Chopped onion | | 2.00 | ts | Finely shredded orange | | | Peel | | 0.25 | ts | Salt | | 2.00 | | Cl Garlic, finely chopped | | 2.00 | ts | Cornstarch | | 3.00 | sl | Bacon, crisply cooked and | | | Crumbled |
Instructions:
*substitute: 2/3 cups Orange juice for the madeira Reduce water to 1/2 Cup Cut each chicken wing at joints to make 3 pieces; discard tips.
Cut off excess skin; discard.
Place chicken, water, Madeira, onion, orange peel, salt and garlic in glass bowl or plastic bag.
Cover bowl or seal bag tightly.
Refrigerate at least 2 hours.
Drain chicken, reserving marinade.
Set oven control to broil.
Place chicken on rack in broiler pan.
Place broiler pan so top of chicken is 5 to 7 inches from heat.
Broil about 10 minutes, turning once, until juices run clear.
Mix 1/4 cup reserved marinade and the cornstarch in 1-1/2-quart saucepan.
Stir in remaining marinade.
Cook over low heat, stirring constantly, until mixture thickens.
Stir in bacon.
Serve with chicken wings.
4 SERVINGS; 180 CALORIES PER SERVING.
To Microwave: Decrease water to 1/2 cup (1/4 cup if substituting orange juice for the Madeira).
Place chicken wings in rectangular microwavable dish, 11 X 7 X 1-1/2 inches.
Cover with waxed paper and microwave on high 8 to 10 minutes, rotating dish 1/2 turn after 4 minutes, until juices run clear; drain.
Mix 1/4 cup reserved marinade and the cornstarch in 4-cup microwavable measure.
Stir in remaining marinade.
Microwave uncovered on high 3 to 4 minutes or until thickened and boiling.
Continue as directed.
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