Adapted from Cook's Country
Curried Honey Mustard Wings
1/4 cup honey
1/4 yellow mustard
1/4 pineapple preserves*
1 T grated fresh ginger**
2 cloves of garlic, minced
1 t curry powder
1/2 t cayenne pepper
3 lbs of chicken wings, or battered, deep fried slices of extra firm tofu
2 T toasted sesame seeds***
1. Adjust the oven rack and heat to 475 degrees. Process honey, mustard, preserves, ginger, garlic, curry powder, cayenne and 1/2 t salt in food processor until smooth. Transfer to a large bowl.
2. Arrange chicken wings on a rimmed baking sheet. Sprinkle with salt. Roast for 35-45 minutes, rotating pan and flipping wings half-way throught. If using tofu, skip this step and fry your tofu slices.
3. Remove from oven and coat with honey mixture. Return to pan and oven and cook 5 more minutes. Sprinkle with sesame seeds. Devour.
* The original recipe called for mango chutney, which the ghetto-mart that I most frequent does not carry. Smuckers makes pineapple preserves, though, so that is what I used, but I bet it would also be good with apricot, which I am sure is more common.
** Awesome tip that I learned AT THE LIBRARY. Buy a fresh ginger root. Peel the skin off with a vegetable peeler. Don't worry if this leaves you with a 1 inch chunk of ginger root. You only paid .23 cents for it anyway. Freeze the chunk. Grate it, frozen, on a microplane zester. It won't come out all stringy. This is the best way to grate ginger. Don't use the powdered shit.
*** Although I am sure they are delicious in this recipe, I didn't use them because I am cheap and did not want to buy them. I didn't miss them, either