Preparation Time: 20 Minutes

Cook Time: 50 Minutes

Cut: Wings


4 lbs chicken wings
3 eggs
3/4 cup (180 ml) frozen orange juice concentrate, thawed
1 cup (250 ml) flour
1/2 cup (125 ml) chopped pecans, finely

1 cup (250 ml) ketchup
1/4 cup (60 ml) packed brown sugar
1/4 cup (60 ml) hot pepper sauce


Variation for “boneless” wings, uses 2.2 lbs boneless skinless chicken breasts instead of wings.  Cut each chicken breast into 4-6 pieces.

Preheat oven to 375F.

Cut chicken wings into drumettes and wingettes; discard the wing tips.  In a bowl, whisk together eggs and orange juice concentrate.  In another bowl, stir together flour and nuts.

Dip wings in egg mixture, then roll in flour mixture.  Spread wings on a foil covered baking sheet and bake for 20 minutes.

Combine sauce ingredients and generously coat wings with half the sauce.  Bake for another 15 minutes.  Turn wings, coat with remaining sauce and bake another 15 minutes.