Wings with mustard sauce make for a kickin' appetizer
- Joyce Trepus
- Beaverton Valley Times - Features
(Joyce Trepus welcomes your questions at 503-292-2741).
As promised, more recipes for using those homemade vinegars you are making. I have adapted them from 'Gourmet Vinegars' by Marsha Peters Johnson.
(Wonderful party or potluck food! Serves eight as an appetizer. Serve with the sweet hot mustard sauce recipe that follows.)
1 pound chicken wings (cut off tips and save for stock)
¼ cup soy sauce
3 tablespoons brown sugar
½ teaspoon ground ginger
2 - 3 dashes cayenne pepper
¼ cup orange, lemon or garlic vinegar
1 teaspoon lemon juice
2 cloves garlic, peeled, mashed
Place wings in shallow pan or zippered plastic bag.
Combine all other ingredients and pour over wings. Marinate in refrigerator overnight. (I turn bag several times.) Drain and bake at 300 degrees for 40 minutes; serve hot.
Sweet Hot Mustard Sauce
4 ounces dry mustard
1 cup vinegar (I like raspberry, but a citrus or red wine will work)
1 cup granulated sugar
¼ teaspoon salt
1 ½ cups mayonnaise
1 tablespoon grated lime or orange peel (optional; if using, make it organic)
Mix mustard and vinegar in a glass bowl, let stand covered, overnight. Beat in eggs, sugar and salt. Cook in top of double boiler, stirring until thick. Cool. Add mayonnaise and beat well. Store in refrigerator and use within 3 weeks. Really good on ham sandwiches.