This glaze was a hit at the 2010 Wingfest. Loved by many just not the judges..UGH! Anyway, there’s always next year and I’ll be winging it again with the IAD team! We could have at least received the “Best Dressed” prize for our team or the “Neat As A Pin” award for our very crisp clean looking booth. I think I’ll put that in the Island Rec Center’s suggestion box. Thanks Terri, Mic, David H, Cindy, and the girls, Sophie, Maddy, Kirstin, and Alex. I could not have flown through the 160lbs of wings without all of your help.
Also, thank you to all the Wingfest-ers who stopped by our booth and voted for us. As promised here’s the recipe which should not just be saved for wings. There’s been a consensus amongst the team that this glaze is about as versatile as could be. Try it on fish – salmon comes to mind for me - chicken breasts, duck, turkey, pork, little lamb chops...pretty much you name it. It’s also a nice dipping sauce. Perfect for anything grilled so whip up a batch, give it a go, and get glazing and dipping. It truly couldn’t be easier to make. As with most of my recipes, this is very much a personal taste thing. I like a bit more chipotle so take the ratio’s below and tweak them to your hearts content.
Orange Chipotle Glaze for wings or anything else you like
1 32oz jar of orange marmalade
3 tablespoons chipotle puree*
Stir the marmalade and puree together in a medium sauce pan. Heat on low until glaze simmers, stirring to prevent sticking and burning. Re-heat gently to a brushing consistency when ready to glaze.
* To make chipotle puree process a can of chipotles in adobo sauce in the bowl of a food processor until smooth. The puree will keep in the fridge for a few weeks.