Orange Glazed Chicken Wings Recipes

SWEET CHILI AND ORANGE MARMALADE GLAZED CHICKEN WINGS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Set a wire rack inside a large foil-lined rimmed baking sheet; arrange chicken wings on top.
• Bake in the preheated oven until wings are no longer pink at the bone and the skin is crispy, 45 to 50 minutes.
• Mix orange marmalade and chili sauce in a large bowl until thoroughly combined. Add cooked wings to marmalade-chili sauce and toss until well coated. Plate wings and pour extra sauce on top.

ORANGE-GLAZED CHICKEN WINGS

Steps:

• Cut chicken wings into three sections; discard wing tips. In a large resealable plastic bag, combine the soy sauce, orange juice and garlic powder; add wings. Seal bag and turn to coat. Refrigerate overnight. , Drain and discard marinade. Place chicken wings in a greased foil-lined 15x10x1-in. baking pan. Bake at 350° for 1 hour or until juices run clear and glaze is set, turning twice.

ORANGE GLAZED CHICKEN WINGS

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the wing pieces, and fry until golden brown on all sides, about 6 to 10 minutes.
• Spoon off any excess fat, and add the orange marmalade, mustard, and soy sauce to the skillet, stirring to blend the ingredients and coat the wing pieces. Simmer on medium heat 8 to 10 minutes, until the sauce thickens and glazes the wings. Serve hot.

ORANGE GLAZED CHICKEN WINGS

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

GINGER ORANGE GLAZED CHICKEN WINGS

Steps:

• In a large, resealable bag, mix the orange juice concentrate, lemon juice, hoisin sauce, vegetable oil, sugar, ginger, and fresh garlic. Add chicken wings, seal, and shake to coat evenly. Refrigerate overnight.
• Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
• Spread wings on foil with marinade, and bake for 45 minutes, until brown and shiny. Transfer to serving platter, and garnish with green onions.

GLAZED ORANGE CHICKEN WINGS

Steps:

• Place chicken in a greased 13-in. x 9-in. baking dish. Combine the remaining ingredients; pour over chicken. Bake, uncovered, at 375° for 30-40 minutes or until juices run clear, basting occasionally with glaze.

ORANGE-GLAZED CHICKEN WINGS

Steps:

• Load a 6-quart saucepan with a steamer basket and 1 inch of water in the bottom. Place 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 wire rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
• Heat oven to 425ºF.
• Replace the paper towels with parchment paper. Transfer the wings from the cooling rack to the pan and roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook until the meat is cooked through and the skin is golden brown, about another 20 minutes.
• During the last 20 minutes of cooking, combine the orange juice concentrate, hoisin sauce, honey, soy sauce, rice wine vinegar, and red pepper flakes in a small saucepan, stir to combine, and bring to a simmer over medium-high heat. Reduce the mixture to about 1/2 cup, 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.

CHICKEN WINGS WITH ORANGE SOY GLAZE

Steps:

• TO MAKE ONE PORTION OF SAUCE: Combine 1 cup of fresh squeezed orange juice, 1 tablespoon of soy sauce, the green onions, and garlic in a zip-lock plastic bag. Add the chicken wings and coat evenly with the mixture. Seal and marinate in the refrigerator for four hours.
• Combine remaining 1/2 cup of orange juice, 1 tablespoon soy sauce and brown sugar in a small saucepan to make the glaze. Heat the mixture to boiling, and cook till liquid is reduced by half and is the consistency of syrup; set aside.
• When ready to cook the wings, pre-heat the oven to 350°F and place on a baking pan, season with salt and pepper. NOTE: if you wish you may line the baking pan with tinfoil for easy clean-up.
• Brush the wings with the soy glaze, and bake for 30 minutes, brushing with the glaze every ten minutes till done. Take out of the oven and serve right away.

ORANGE GLAZED CHICKEN WINGS

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.