Asian Chicken Drummettes

APPETIZERS

1piece (1-in. long) peeled gingerroot, cut into quarters

2cloves garlic

1⁄4 cup orange marmalade

1⁄4 cup soy sauce

2tablespoons white wine

1teaspoon dark sesame oil

2green onions, cut into 1-inch pieces

2pounds chicken wing drummettes*

In food processor, position multipurpose blade in work bowl. With processor running, add gingerroot and garlic through feed tube. Process until chopped, 8 to 10 seconds. Add marmalade, soy sauce, wine, oil, and onions. Process to blend and chop onions, about 10 seconds.

Remove to shallow pan or large, resealable food storage plastic bag. Add chicken; coat with marinade. Cover or seal. Refrigerate 8 hours or overnight, turning occasionally.

Place chicken and marinade in broil pan. Bake with oven rack in up position in lower slots of oven (Position C on page 8) at 375°F for 13 to 18 minutes, or until internal temperature of chicken is 180°F, turning once.

Broil 5 to 8 minutes, or until brown. Serve warm.

Yield: 6 to 8 servings (about 3 drummettes per serving).

*If drummettes are unavailable, use 21⁄2 pounds whole chicken wings. Remove and discard wing tips. Separate remaining 2 sections of each wing at joint using a sharp knife.

Per Serving: About 260 cal, 18 g pro, 10 g carb,

15 g total fat, 4 g sat fat, 65 mg chol, 690 mg sod.

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