Late one night when in my eighth month of pregnancy, my husband and I saw a piece about an all night restaurant that serves chicken wings and waffles. I can’t even describe the cravings that report elicited, so much so, that I made my poor husband go out and beg our local chicken take out place to stay open 10 minutes longer to satisfy my hunger. I have since had my daughter, but still have cravings for these chicken wings.
12-16 chicken wings, rinsed and patted dry
¼ cup orange juice
¼ cup honey
¼ cup spicy Dijon mustard
¼ cup hickory BBQ sauce (favorite brand)
For the Mustard Glaze:
¾ cup mayonnaise
¼ cup sweet teriyaki sauce
3 Tbsp. spicy Dijon mustard
1 tsp. ground ginger powder
1 tsp. garlic powder
1 tsp. soy sauce
Extra ginger powder for sprinkling
Preheat oven to 400 degrees.
Place the chicken wings in a heavy duty Ziploc bag. Mix all the remaining ingredients in a small bowl blending well. Pour mixture into Ziploc bag and gently shake, coating all wings as best as you can. Place into refrigerator and let marinate for at least 30 minutes or ideally up to 4 hours or more.
In another small bowl, mix together all the glaze ingredients, combining well. Set aside.
Drain and remove wings from marinade and pat dry with paper towel. Place the wings in a large baking tray. Sprinkle with ginger powder over the top of the wings, then using a pastry brush coat each wing thoroughly with the glaze mixture that you made. Place into oven and bake about 20-25 minutes. Remove and pile up onto a plate and dig in.
Pareve Ranch Dipping Sauce
¼ cup mayonnaise
1 cup Tofutti non-dairy sour cream
½ tsp. dried chives
½ tsp. dried parsley
½ tsp. dried dill weed
¼ tsp. garlic powder
¼ tsp. onion powder
1/8 tsp. salt
1/8 tsp. ground black pepper
Mix together all the ingredients in a small bowl, blending well. Cover and refrigerate for 30 minutes before serving.
Recipe from “The At Home Gourmet” by Sarah Lasry