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Source: Food and Wine Quick from Scratch

Orange-Glazed Chicken Wings
Orange-Glazed Chicken Wings are always a hit whether it's for a party or just a snack. Be sure to make plenty of these wings because they will surely be a hit!
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Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
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1 cup fresh orange juice (from about 2 oranges)
2 tablespoons grated orange zest (from about 3 oranges)
6 garlic cloves, minced
1/4 cup soy sauce
1 tablespoon brown sugar
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
4 pounds chicken wings




Heat the oven to 400 degrees. In a large bowl, combine the orange juice with the orange zest, garlic, soy sauce, brown sugar, salt, and pepper. Add the chicken wings and toss to coat.

On two large baking sheets, arrange the wings in a single layer. Reserve 1/4 cup of the orange mixture and spoon the rest of the mixture over the wings. Bake for 20 minutes. Turn the wings over and baste them with the reserved orange mixture. Cook until just done, about 10 minutes longer.


Wine Recommendation: Sweet, salty, and hot, this dish really needs a wine with good acidity, moderate alcohol, and just a touch of sweetness. Look for a low-alcohol German kabinett riesling or a semi-dry riesling from the Finger Lakes region of New York.


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Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
Rating:
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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
Rating:
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Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
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