Orangeglazedchickenwings Recipes

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.

BAKED ORANGE-GLAZED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk orange juice, vegetable oil, orange zest, paprika, mustard, and salt in a bowl. Arrange chicken breast halves in a baking dish; pour orange juice mixture over chicken.
• Bake chicken breasts until no longer pink in the center and juices run clear, 30 to 45 minutes, basting with orange glaze every 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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

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.

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.