Place the eggs in enough cold water to cover in a large saucepan with a lid. Bring to a boil over medium-high heat. Immediately remove from heat, cover, and leave for 10 minutes. Drain off the hot water, and run the eggs under cold water until cool. Tap the eggs gently in several places to crack and then peel.
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DIRECTIONS
Heat the oven to 400 degrees F. In a large bowl, combine the orange juice with the orange zest, garlic, soy sauce, brown sugar, salt, and pepper. Add the chicken wings and toss to coat.
On two large baking sheets, arrange the wings in a single layer.
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Paula introduces us to her new line of pre-seasoned cast iron molds reminiscent of her mama’s kitchen, including muffin, gingerbread and corn stick molds, among others. Interview at the 2009 International Home and Housewares Show by Georgia Downard for Cooking.com.
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