LEMONADE CHICKEN WINGS
Makes 8 appetizer servings or 4 main-dish servings.
2 to 3 pounds chicken wings
¼ cup frozen lemonade concentrate, thawed
¼ cup soy sauce
3 tablespoons vegetable oil
2 tablespoons honey
2 teaspoons Dijon-style mustard
½ teaspoon finely minced garlic
½ teaspoon chopped fresh thyme leaves or ¼ teaspoon crumbled dried, optional
To marinate wings: Place wings in large, nonaluminum baking dish or large plastic zipper bag. Combine lemonade concentrate, soy sauce, oil, honey, mustard, garlic and thyme. Reserve ½ cup marinade in refrigerator. Add remaining marinade to wings. Cover dish or seal bag. Turn to coat wings. Refrigerate for 3 to 5 hours, turning wings occasionally. (Note: Do not use marinade in which you place raw meat; throw it away when you're ready to cook.)
To cook in oven: Preheat oven to 375 degrees. Place wings on rack of broiler pan. Bake, turning wings and brushing with reserved marinade every 5 or 10 minutes, for 25 to 30 minutes or until wings are golden brown and cooked through. (Note: For crispier wings, broil wings for 10 minutes after baking time, turning and brushing frequently with marinade.)
Or to cook on grill: Prepare medium-hot grill. Place wings on grate. Cover grill. Cook, turning wings and brushing with the reserved marinade every 5 or 10 minutes, for 20 to 25 minutes or until wings are nicely browned and cooked through. (Note: If wings are getting too browned before they are cooked through, move to cooler area of grill and continue cooking.)
Makes 8 appetizer servings or 4 main-dish servings.
2 to 3 pounds chicken wings
¼ cup frozen lemonade concentrate, thawed
¼ cup soy sauce
3 tablespoons vegetable oil
2 tablespoons honey
2 teaspoons Dijon-style mustard
½ teaspoon finely minced garlic
½ teaspoon chopped fresh thyme leaves or ¼ teaspoon crumbled dried, optional
To marinate wings: Place wings in large, nonaluminum baking dish or large plastic zipper bag. Combine lemonade concentrate, soy sauce, oil, honey, mustard, garlic and thyme. Reserve ½ cup marinade in refrigerator. Add remaining marinade to wings. Cover dish or seal bag. Turn to coat wings. Refrigerate for 3 to 5 hours, turning wings occasionally. (Note: Do not use marinade in which you place raw meat; throw it away when you're ready to cook.)
To cook in oven: Preheat oven to 375 degrees. Place wings on rack of broiler pan. Bake, turning wings and brushing with reserved marinade every 5 or 10 minutes, for 25 to 30 minutes or until wings are golden brown and cooked through. (Note: For crispier wings, broil wings for 10 minutes after baking time, turning and brushing frequently with marinade.)
Or to cook on grill: Prepare medium-hot grill. Place wings on grate. Cover grill. Cook, turning wings and brushing with the reserved marinade every 5 or 10 minutes, for 20 to 25 minutes or until wings are nicely browned and cooked through. (Note: If wings are getting too browned before they are cooked through, move to cooler area of grill and continue cooking.)