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2-1/2 lb (1.1 kg) chicken wings
1/3 cup (75 mL) tomato sauce
1/4 cup (60 mL) packed brown sugar
1/4 cup (60 mL) Dijon mustard
2 tbsp (30 mL) smoked paprika
2 tbsp (30 mL) lime juice
2 tbsp (30 mL) vegetable oil
1 clove garlic, minced
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
Cut tips off chicken wings and separate wings at joint.
In bowl, combine tomato sauce, brown sugar, Dijon mustard, smoked paprika, lime juice, vegetable oil, garlic, salt and pepper. Add wings and stir to coat. Cover and refrigerate for at least 4 hours or up to 24 hours.
Reserving marinade, arrange wings on rack on foil-lined rimmed baking sheet. Spoon half of the marinade over wings; bake in 400°F (200°C) for 20 minutes. Turn and brush with remaining marinade; cook for 20 minutes or until juices run clear when pierced. Broil for 1 minute per side or until browned and crisp.
Source : Bacardi Summer Recipes