Oven-Baked Chicken Wings with Sweet & Tangy Mustard Sauce

Makes 8 servings

16 chicken wings, whole (about 4 1/2 pounds)

7 cups Barq's® Root Beer

2 1/2 teaspoons salt

1/2 teaspoon black pepper, freshly ground

1/4 cup yellow mustard, prepared

4 teaspoons hot pepper sauce

Method:

1. In a large, wide saucepan over medium-high heat, begin reducing 2 cups of root beer for sauce to 1 1/4 cups. Meanwhile, rinse chicken wings under cold water and pat dry. Trim wing tips and discard. Cut each wing into two pieces at the main joint. Place wings in a bowl with marinade root beer and marinate in refrigerator for 30 minutes.

2. While reducing root beer for sauce, preheat oven to 500°F. Remove wings, drain, and reserve marinade. Season wings with 2 teaspoons salt and pepper and place on a rack over a baking sheet. Place marinade in a saucepan over medium-high heat and reduce to 1/2 cup. Skim foam from marinade as it reduces.

3. While sauce and marinade finish reducing, place wings in oven and bake until they begin to turn golden, about 15 minutes. Remove and brush with marinade.  Flip wings over, brush with marinade again, and continue baking until wings are golden and glazed, about 12 - 15 minutes. Discard marinade.

4. Meanwhile, finish the sauce by whisking mustard and hot pepper sauce into the 5 cups root beer sauce reduction. Season with 1/2 teaspoon salt or as needed. Brush wings with the sauce, return to oven and bake until golden brown, glazed, and cooked through, about 10 minutes.

5. Brush glazed wings once more with sauce. Serve hot wings with additional sauce on the side.

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Tropical Chicken Salad Wrap

1 (10 oz) can Premium Light Chunk Chicken in water or

2 boneless, skinless chicken breasts, cooked and chopped

1 (8 oz) can pineapple tidbits in juice, drained

1 (10 oz) can mandarin oranges in juice or light syrup, drained & chopped

1 large celery stalk, chopped coarsely

¼ medium red onion, chopped

3 Tbsp light mayo

1/8 tsp ground ginger or curry powder (optional)

4 (6-inch) whole wheat tortillas

1 cup dark green lettuce (like Romaine) or fresh spinach leaves

1) In a medium bowl, mix together chicken, pineapple, mandarin oranges, celery, onion and mayo. (Add spices if desired).

2) Place a tortilla on a plate. Put ¼ cup lettuce in the center of the tortilla.

3) Spoon ¼ of the chicken salad mixture down the center of the tortilla.

4) Roll up and enjoy!

Nutrition Facts, per serving: 300 calories, 6g total fat, 0g saturated fat, 30mg cholesterol, 470mg sodium, 38g carbohydrate, 3g dietary fiber, 21g protein

Good source of Vitamin C and Dietary Fiber

Pyramid Servings: 1 oz. grains, 1 cups fruit, 2 oz. meat & beans

Cooking Tip: This chicken salad is also good served in a wheat pita bread half or over a bed of spring greens.

Nutrition Note: Eating fruit provides health benefits — people who eat more fruits and vegetables as part of an overall healthy diet are likely to have a reduced risk of some chronic diseases such as stroke, type 2 diabetes, high blood pressure and certain cancers and they maintain healthier body weights. Fruits provide a powerhouse of nutrients with few calories, fat or sodium. Adult should try to consume 2 cups of fruit daily.

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