As we celebrate the beauty of the cookout and what it means to gather around food in our communities, EBONY has pulled some of the recipes from The New EBONY Cookbook. Written by former EBONY food editor, Charlotte Lyons, we’re honoring dishes that were—and still are—important to our culture. […]
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As we celebrate the beauty of the cookout and what it means to gather around food in our communities, EBONY has pulled some of the recipes from The New EBONY Cookbook. Written by former EBONY food editor, Charlotte Lyons, we’re honoring dishes that were—and still are—important to our culture.
Your summer cookout spread isn't complete without at least one chicken dish on the table. Of course, you can do just about anything with the protein: turn it into chicken salad, fry it, bake it, roast it and so much more.
Former EBONY food editor and author Charlotte Lyons decided that this orange-barbecued variation was the perfect addition to her table, so she added it to her already stacked lineup of dishes in her historic cookbook. Easy to make, you can add your own spin on the wings by whipping up a homemade barbecue sauce or even throwing in a little spice if you prefer some kick.
Below, check out Lyons' recipe.
Orange-Barbecued Chicken Wings
Serves: 8
EBONY's Orange-Barbecued Chicken Wings
- 2 1/2 to 3 lbs. chicken wings
- 18 oz. barbecue sauce
- 3/4 cup fresh orange juice
- 1 tsp. Worcestershire sauce
- 1 tsp. grated orange rind
- 1/8 to 1/4 tsp. ground cloves
- 1 clove garlic, crushed
- salt and pepper to taste
- Split chicken wings at each joint and discard tips; pat dry.
- Season wings with salt and pepper.
- Place on broiler pan.
- Bake at 400 degrees for 25 to 30 minutes or until done.
- Combine barbecue sauce, Worcestershire sauce, orange rind, cloves and garlic in saucepan.
- Heat to boiling; reduce heat and simmer for 5 minutes, stirring occasionally.
- Brush sauce over wings.
