Hot 'n' Honeyed Chicken Wings

INGREDIENTS:

1 small piece fresh ginger-root
1 orange
3 pounds (1.35 kg) chicken wings
3/4 cup (175 ml) Pace picante sauce
2/3 cup (150 ml) honey
1/3 cup (75 ml) soy sauce
1/4 cup (60 ml) Dijon-style mustard
3 tablespoons (45 ml) vegetable oil
Additional Pace picante sauce
Fresh Italian parsley sprigs for garnish

PROCEDURES:

1. to grate ginger-root, remove tough outer skin with sharp knife or vegetable peeler. Grate ginger-root using a ginger grater or the finest side of a box-shaped grater. Grate enough ginger-root to measure 2 tablespoons (30 ml). Set aside.

2. To grate orange peel, rinse orange under running water. Grate orange peel using the finest side of a box-shaped grater, being careful to remove only the outermost layer skin and not any of the bitter, white pith. Grate enough peel to measure 1/2 teaspoon (2 ml). Set aside.

3. Cut off and discard wing tips from chicken. Cut each wing in half at joint.

4. Place chicken wings in 13 x 9 inch (32.5 x 22.5 cm) baking dish. Combine 3/4 cup (175 ml) picante sauce, honey, soy sauce, mustard, oil, ginger and orange peel in small bowl; mix well. Pour over chicken wings.

5. Marinate, covered, in refrigerator at least 6 hours or overnight.

6. Preheat oven to 400°F (200°C). Drain marinade; reserve. Place chicken wings in single layer on foil-lined, 15 x 10-inch (37.5 cm x 25 cm) jelly-roll pan. Pour reserved marinade evenly over chicken wings. Bake 40 to 45 minutes until brown. Serve warm with additional picante sauce. Garnish, if desired.

~ Makes about 34 appetizers