3 (4 ounce) cans chicken wings, drained
3 tablespoons margarine, divided
1/2 cup milk
1 (8 ounce) package cream cheese
3/4 teaspoon ground ginger
1 teaspoon dried parsley
3 tablespoons cornstarch
2 tablespoons lemon juice
2 tablespoons apricot preserves
2 tablespoons margarine
1 (10 ounce) can mandarin oranges, drained
1 cup small currants
1 cup chopped pecans
1 cup chopped celery
1 cup chopped onion
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup chopped celery
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the chicken wings, margarine, milk and cream cheese. Mix until well blended. Fold in ginger and parsley. Spread mixture on a large sheet of waxed paper.
Bake in preheated oven for 20 minutes, or until chicken is cooked through and juices run clear. Remove foil and bake an additional 15 minutes.
While chicken is baking, shape cream cheese into 1 inch balls and place in a medium bowl.
While chicken has been baking, make the cream cheese filling: In a medium saucepan, bring the lemon juice, apricot preserves and margarine to a boil. Beat in the powdered sugar, mixing well. Remove from heat and whisk in the cornstarch. Gradually pour mixture into baked chicken, stirring until well blended.
Remove foil from pan and place chicken on the top of the pie. Pour remaining 1/3 cup of lemon juice mixture over chicken. Add pecans and celery to top and sprinkle with chopped pecans and celery.
Return chicken to oven until internal temperature reaches 145 degrees F (63 degrees C). Remove from oven and brush with remaining lemon juice mixture. Slice pie and brush with remaining 2 tablespoons lemon juice mixture.
Return chicken wings to oven. Remove foil and bake 10 to 12 minutes in the preheated oven, until wing is crisp and juices run clear. Remove foil and bake an additional 10 minutes or until chicken is cooked through and juices run clear.
Return chicken to oven and brush with remaining lemon juice mixture. Reduce heat to 350 degrees F (175 degrees C). Bake an additional 10 minutes or until chicken is cooked through and juices run clear.
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