Picante-Glazed Chicken Wings

Campbell's Picante-Glazed Chicken Wings Recipe

Getting bored with buffalo wings?  Give these flavor-packed wings a try...they're baked instead of fried, and they're glazed with a sweet and spicy sauce that's out of this world!

At a glance

Prep

45 min.

Total

1 hr. 25 min.

Serves

12

Bake: 40 min.

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

2 pounds chicken wings (about 12 wings)
1 jar (16 ounces) Pace® Picante Sauce
1/3 cup orange marmalade
2 teaspoons Dijon-style mustard
1 tablespoon sesame seeds, toasted

How to Make It

  • 1

    Heat the oven to 425°F.  Line a rimmed baking sheet with aluminum foil.  Cut off the chicken wing tips and discard.  Cut the chicken wings in half at the joint. 

  • 2

    Heat 1 1/2 cups picante sauce, marmalade and mustard in a 2-quart saucepan over medium heat to a boil.  Reduce the heat to medium-low.  Cook for 40 minutes or until the mixture is reduced to 3/4 cup, stirring occasionally.

  • 3

    Place the chicken into a large bowl.  Add the remaining picante sauce and toss to coat.  Place the chicken onto the baking sheet.

  • 4

    Bake for 40 minutes or until the chicken is cooked through, turning the chicken over once halfway through the bake time.  Baste the chicken with the picante-mustard mixture during the last 10 minutes of the bake time.  Sprinkle with the sesame seed, if desired.

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  • Easy Substitution: You can substitute 24 chicken drumettes (about 2 pounds) for the 12 chicken wings in this recipe.
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RID#60732

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