Muddie’s Orange Chicken Wings:

Glaze:

1 16 oz. can of frozen OJ, thawed.
1 C packed dark brown sugar
5 cloves of finely chopped garlic (or more – more is good)
A dash of Worcestershire sauce
½ of a lemon, squeezed.

Combine all ingredients in mixing bowl, making sure the chunks of sugar are as broken-up as possible.

Arrange two big-ass trays of wings in 9 x 12 baking pans.  I never, ever cut off the third joint because it’s awesome to gnaw on, so I just interlock them wing to wing.  This gives you a huge exposed area of wing meat on which to pour your sauce, while providing a platform for excellent glazing results.

While stirring your glaze (to keep garlic distributed), pour it over your pans of wings.  Cover pans with foil, and bake for 45 minutes at 350 degrees.  Remove the foil, then baste every 15 minutes or so until the wings are a dark golden brown. Skim off fat each time you baste, keeping liquid at a depth of less than ½” or so at all times.

When they’re dark and sticky looking, pull them from the oven and let them cool while you tend to the burn in your mouth that you just got because you had to eat one right away. Store them in the fridge with sauce poured on top. They kick ass hot or cold.

C=Cup