SWEET CHILI AND ORANGE MARMALADE GLAZED CHICKEN WINGS
It doesn't get much easier than these three-ingredient sticky sweet wings. A combination of orange marmalade and sweet chili sauce make for some of the most addictive wings you've ever had.
Provided by bd.weld
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 50m
Yield 4
Number Of Ingredients 3
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.
Nutrition Facts : Calories 287.8 calories, Carbohydrate 33 g, Cholesterol 47.7 mg, Fat 11.1 g, Fiber 0.7 g, Protein 15.4 g, SaturatedFat 3.1 g, Sodium 237.5 mg, Sugar 29 g
ORANGE-GLAZED CHICKEN WINGS
"I normally don't care for wings, but after I tried this recipe that was shared by a coworker, it changed my mind," says Holly Mann of Temple, New Hampshire. A simple overnight marinade coats the wings to create a lovely glaze when baked.
Provided by Taste of Home
Categories Appetizers
Time 1h15m
Yield 2-1/2 dozen.
Number Of Ingredients 4
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.
Nutrition Facts :
ORANGE GLAZED CHICKEN WINGS
You'll need more than one batch of these scrumptious little buggers if you are having a party or feeding the crowd. For extra nice texture and better crispiness, dredge in flour with salt, pepper, basil, and rosemary.
Provided by Casey
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 25m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 149.5 calories, Carbohydrate 10.1 g, Cholesterol 29 mg, Fat 7.9 g, Fiber 0.1 g, Protein 9.5 g, SaturatedFat 2.1 g, Sodium 311.1 mg, Sugar 8 g
ORANGE GLAZED CHICKEN WINGS
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
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
Very tasty orange wings with a Chinese kick but not as gooey. Perfect for a party.
Provided by DEE78
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 9h5m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 347.8 calories, Carbohydrate 36.3 g, Cholesterol 48.1 mg, Fat 15.2 g, Fiber 1.2 g, Protein 17.1 g, SaturatedFat 3.7 g, Sodium 306.7 mg, Sugar 30.7 g
GLAZED ORANGE CHICKEN WINGS
Frozen juice concentrate is the tasty base for moist and tender chicken wings. They're well-glazed but not too sticky. So the wings are easy to eat while mingling with friends and family. -Marie Brown, Carthage, Mississippi
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 70 calories, Fat 4g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 152mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
ORANGE-GLAZED CHICKEN WINGS
Crispy, oven-baked wings get a sweet and flavorful makeover with a homemade orange-soy glaze. I realize that the Buffalo-stye hot-sauce-and-butter approach may not be for everyone, which is why I offer the following succulent variation. This recipe first appeared in Season 11 of Good Eats.Photo by Lynne Calamia
Provided by Level Agency
Categories Appetizers
Time 2h
Number Of Ingredients 7
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
A great baked chicken wing dish, the sauce is wonderful with that tangy citrus flavor. I got this recipe from Sunkist Kitchens Recipes, and it is great, try it for something different.
Provided by beach bum in the Ph
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 221.9, Fat 12.2, SaturatedFat 3.4, Cholesterol 58.3, Sodium 393.6, Carbohydrate 12.4, Fiber 0.3, Sugar 9.8, Protein 15.2
ORANGE GLAZED CHICKEN WINGS
Provided by Alton Brown
Categories appetizer
Time 2h
Yield 4 appetizer servings
Number Of Ingredients 7
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.
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- Marinate the wings by combining the fish sauce, sambal (chili paste), sesame oil, garlic powder and salt in a medium-sized measuring cup and whisking the ingredients together. Place the wings in a large bowl or zip-loc bag, and pour the marinade over the wings. Toss until the wings are fully coated. If using a bowl, cover in in plastic wrap. Let the wings marinate in the refrigerator for 4 hours, or overnight.
- Juice the oranges. Peel one of your oranges (lengthwise) using a vegetable peeler, and set the peel aside. Halve both of the oranges and use a juicer or press to extract the juice from them.
- Prepare the sauce by whisking the juice, orange peels, and remaining sauce ingredients together in a small saucepan, over a medium flame. Don't forget to add the chilies! Once the sauce starts to simmer, turn the flame down very low and let the sauce simmer for about 10 minutes, stirring occasionally. The sauce will get thicker and darker in color as it cooks. Once the sauce is done, turn the flame off and cover the pan with a lid to keep the sauce warm.
- Heat 2 cups of peanut or canola oil in a 5 quart dutch oven, while the sauce cooks. While the oil is heating, whisk together the cornstarch and kosher salt in a large bowl. Once the oil reaches 350°F, proceed to the next step.
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