Orange Apricot Chicken Wings With Carrot Slaw
|Orange juice||4 1⁄4 Ounce (1/2 Cup Plus 1 1/2 Teaspoons)|
|Apricot jam||1⁄4 Cup (4 tbs)|
|Dijon mustard||1 1⁄2 Tablespoon|
|Grated orange zest||2 Teaspoon|
|Garlic||2 Clove (10 gm), minced / crushed through a press|
|Black pepper||1⁄3 Teaspoon|
|Green bell peppers||2 Large|
|Olive oil/Other vegetable oil||2 Tablespoon|
|Lemon juice||1 1⁄2 Teaspoon|
1 Preheat the broiler. Line a broiler pan with foil.
2 In a large bowl, combine 1/2 cup of the Orange juice, the apricot jam, honey, 1 tablespoon of the mustard, the orange zest (if using), garlic and 1/4 teaspoon of the black pepper.
3 Coarsely chop the scallions and stir into the orange-apricot marinade. Add the chicken wings and toss to coat completely.
4 Place the chicken wings, wing tips pointing up, on the prepared broiler pan. Broil 4 inches from the heat for 8 to 10 minutes. Turn the wings over, baste with some more of the marinade and broil until lightly browned, about 8 minutes longer.
5 Meanwhile, in a food processor with a shredding blade, shred the bell peppers and carrots. Place the shredded vegetables in a strainer and press out excess liquid.
6 In a medium bowl, combine the olive oil, lemon juice, salt and the remaining 1 1/2 teaspoons orange juice, 1 1/2 teaspoons mustard and 1/8 teaspoon black pepper.
7 Toss the shredded vegetables with the dressing and serve the slaw alongside the broiled chicken wings.