Two words, “simply delicious”, describe this classic chicken main dish that I have transformed into a savory appetizer to serve my family and guests.
1 cup peach, apricot, or raspberry preserves
8 ounces Catalina salad dressing, recipe below
8 ounces light or regular bottled Catalina salad dressing
1(1-ounce) package dry onion soup mix
1/2 - 1 teaspoon curry powder, optional
1 package chicken wings
Note: You can make this into a main dish by using the larger pieces of chicken and increasing the baking time until chicken reaches an inner temperature of 165 degrees F. Serve this entree on a bed of with buttered rice, top with crushed peanuts and drippings from the chicken and voila; you have a stress-free meal that’s oh-so-easy and quite delicious.
Note: I have also made this in my slow cooker by cooking the chicken on low for about 6 hours. French dressing is a wonderful substitute for the Catalina dressing.
Mary Anne’s Catalina Salad Dressing:
1/4 cup sugar or sugar substitute equivalent
1/4 cup ketchup
1/4 cup red wine vinegar
1/4 cup onion, chopped
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1/2 cup canola oil
Salt and pepper, to taste
Note: If you are using onion powder instead of chopped onion you could also shake this up in a jar with a tightly sealed lid.
P.O. Box 8 Tulsa, OK 74101-0008