- 2 tablespoons Lawry's® Seasoned Salt
- 1 tablespoon Lawry's® Seasoned Pepper
- 4 pounds chicken wings, tips removed
- 4 tablespoons margarine
- 1 (18 ounce) jar orange marmalade
- 1/4 teaspoon cayenne pepper
- In large Ziploc(R) bag, combine Seasoned Salt and Seasoned Pepper. Add chicken and toss to evenly coat. In large heavy skillet, heat margarine over medium heat. Add wings to skillet and cook 20 minutes, or until thoroughly cooked, turning frequently to brown on all sides.
- Transfer wings to platter and keep warm. Wipe out skillet with paper towels. Add marmalade and cayenne to skillet. Bring to boil and cook over medium heat for about 3 minutes. Return cooked wings to skillet and heat thoroughly, about 5 minutes, tossing to coat evenly with glaze. Cool 7 to 10 minutes before serving.