To grate gingerroot, remove tough outer skin with sharp knife or vegetable peeler. Grate gingerroot using a ginger grater or the finets side of a box-shaped grader. Grate enough gingerroot to measure 2 tablespoons. Set aside
To grade orange peel, rinse orange under running water. Grate orange peel using the finest side of a box-shaped grater, being careful to remove only the outermost layer of skin and not any of the bitter, white pith. Grate enough peel to measure 1/2 teaspoon. Set aside.
Cut off and discard wing tips from chicken. Cut each wing in half at joint.
Place chicken wings in 13x9 inch baking dish. Combine 3/4 cup picante sauce, honey, soy sauce, mustard, oil, ginger, and orange peel in small bowl; mix well. Pour over chicken wings.
Marinate, covere, in refrigerator at least 6 hours or overnight.
Preheat over to 400 degrees F. Drain marinade; reserve. Place chicken wings in single layer on foil-lined, 15x10 inch jelly-roll pan. Pour reserve marinade evenly over chicken wings. Bake 40 to 45 minutes until brown. Serve warm with additional picante sauce. Garnish, if desired.
Originally Submitted
11/13/2007
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