Chicken Wings With Orange Soy Glaze Recipes

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ORANGE GLAZED CHICKEN WINGS



Orange Glazed Chicken Wings image

Wings are one of my favorites and this recipe did not disappoint. The orange marinade and sticky orange glaze is unusual and made these wings so tasty. Grilling always adds great flavor too. These would be great at a cookout or tailgate. Yummy!

Provided by Angela Gray

Categories     Poultry Appetizers

Time 35m

Number Of Ingredients 17

ORANGE MARINADE
1 c fresh squeezed o.j. or regular
1/3 c fresh lime juice
2 tsp hot sauce
2 clove garlic, finely chopped or pressed
1 Tbsp canola oil
2 tsp salt
24 chicken wings and /or drummies
STICKY ORANGE GLAZE
1 c orange marmalade
1/4 c fresh orange juice
2 Tbsp orange zest
4 clove garlic, finely chopped or pressed
2 Tbsp soy sauce
3 Tbsp brown sugar
2 tsp salt
1/2 tsp black pepper

Steps:

  • 1. Add all of the marinade ingredients to blender and process till almost smooth.
  • 2. Pour marinade into a large ziplock bag or bowl with lid. Add chicken and let marinate in refrigerator at least 2 hours but overnight is best !
  • 3. Pre-heat your grill on medium high heat. Add chicken and cook 20 min or until chicken is cooked through.
  • 4. Mix together all ingredients for the STICKY ORANGE GLAZE. ***Reserve 1/3 Cup of glaze for use as a dipping sauce.
  • 5. Remove chicken from grill and put on a foil lined cookie sheet.
  • 6. Turn oven on low broil with rack lowered.
  • 7. Brush glaze over chicken wings and put into oven. WATCH carefully, this should take about 4 or 5 min. depending on broiler.
  • 8. Remove from oven when glaze is bubbly and slightly turning color.
  • 9. Place on a large platter and serve with reserved "dipping" sauce and cut up vegetables such as celery and carrots. Enjoy

ORANGE GLAZED CHICKEN WINGS



Orange Glazed Chicken Wings image

Provided by Alton Brown

Categories     appetizer

Time 2h

Yield 4 appetizer servings

Number Of Ingredients 7

12 whole chicken wings
1 (6-ounce) can frozen orange juice concentrate
3 tablespoons hoisin sauce
2 teaspoons honey
1 tablespoon soy sauce
1 teaspoon rice wine vinegar
1/2 teaspoon crushed red pepper flakes

Steps:

  • Place a 6-quart saucepan with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.
  • Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
  • Preheat the oven to 425 degrees F.
  • Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
  • During the last 20 minutes of cooking the chicken, place the orange juice concentrate, hoisin sauce, honey, soy sauce, rice wine vinegar and red pepper flakes into a small saucepan, stir to combine and bring to a simmer over medium-high heat. Reduce the mixture to about 1/2 cup, approximately 5 to 10 minutes. Remove from the heat and allow to cool at least 5 minutes.
  • Remove the wings from the oven and transfer to a large mixing bowl along with the glaze and toss to coat. Serve warm.

GINGER-ORANGE WINGS



Ginger-Orange Wings image

The sweet-and-sour sauce in this recipe was originally for pork spareribs, but my family has always enjoyed it this way. The longer the wings sit in the ketchup, ginger and orange marmalade sauce, the better they taste. They can be served warm or cold. -Lora Fletcher, Lyons, Oregon

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 50 pieces

Number Of Ingredients 9

25 whole chicken wings (about 5 pounds)
2 cups all-purpose flour
3 teaspoons seasoned salt
2 teaspoons garlic salt
1/3 cup vegetable oil
2 cups orange marmalade
1 cup ketchup
1/2 cup soy sauce
3/4 teaspoon ground ginger

Steps:

  • Cut chicken wings into 3 sections; discard wing tip section. In a large bowl, combine the flour, seasoned salt and garlic salt. Add chicken wings, in batches, and toss to coat. In a large cast-iron or other heavy skillet, fry wings in oil, in batches, until golden and crispy, 3-4 minutes., Drain pan drippings; return all chicken to the skillet. Combine the marmalade, ketchup, soy sauce and ginger; pour over chicken and stir to coat. Cover and cook over medium-low heat for 10-15 minutes.

Nutrition Facts : Calories 119 calories, Fat 5g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 399mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 6g protein.

SIMPLY YUMMY ORANGE-GLAZED CHICKEN WINGS



Simply Yummy Orange-Glazed Chicken Wings image

A simple overnight marinade coats the wings to create a lovely glaze when baked. Just 4 ingredients in this recipe, how simpler can this get?

Provided by cali_love

Categories     Chicken

Time P1DT1h

Yield 2 1/2 dozen

Number Of Ingredients 4

3 lbs chicken wings
1 1/2 cups soy sauce
1 cup orange juice
1 teaspoon garlic powder

Steps:

  • In a large resealable plastic bag, combine the soy sauce, orange juice, and garlic powder, then add chicken wings.
  • Seal bag and turn to coat, and place in a dish to prevent possible spills or leaks.
  • Refrigerate overnight.
  • Drain and discard marinade.
  • Place chicken wings in a greased foil-lined 15"x 10" x 1" baking pan.
  • Bake at 350°F for 1 hour or until juices run clear, and glaze is set, turning twice.
  • Serve and enjoy!

Nutrition Facts : Calories 1361.5, Fat 87.4, SaturatedFat 24.4, Cholesterol 419.5, Sodium 10051.6, Carbohydrate 20.8, Fiber 1.7, Sugar 11.5, Protein 118.9

ROASTED CITRUS-SOY CHICKEN WINGS



Roasted Citrus-Soy Chicken Wings image

Another recipe I found on MyGourmetConnection.com that sounds so good. Here is what is stated about the recipe: " These oven-roasted wings get plenty of flavor from a marinade of orange juice, soy sauce, sriracha and garlic. Serve by themselves, or with a little bit of sweet Thai chili sauce for dipping." Update 10/13/2013: I have now made these deliciously different wings and loved them. I still made a batch of baked buffalo wings for DH but I just ate these wings. The only change I made was to decrease the oven temp to 425 degrees, as mine seemed to be getting very caramelized/charring at 450.

Provided by diner524

Categories     Chicken

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 lbs chicken wings
1/2 cup orange juice
3 tablespoons soy sauce
2 garlic cloves, minced
2 teaspoons sriracha sauce
2 tablespoons rice wine vinegar
2 tablespoons sesame oil

Steps:

  • Combine the orange juice, soy sauce, garlic, sriracha, rice wine vinegar and sesame oil in a small bowl. Place the chicken wings in a self-sealing freezer bag and add the marinade. Press out all the air, seal and refrigerate for 6 to 24 hours, turning once or twice to ensure even flavor.
  • Preheat the oven to 450°F Line a rimmed baking sheet with aluminum foil and spray with nonstick spray. Arrange the chicken wings in a single layer, skin side down. Discard the remaining marinade.
  • Roast the wings for 15 minutes, then turn skin side up. Baste with any juices that may have accumulated in the pan and roast for an additional 10 to 15 minutes, until the skin is golden and crisp and the chicken is cooked through.
  • Serve with sweet chili sauce for dipping.

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