SOY-SAUCE-AND-CITRUS-MARINATED CHICKEN
Not just for roast chicken: This vinegar, soy sauce, and citrus juice marinade also works with pork.
Provided by Chris Morocco
Categories Bon Appétit Chicken Dinner Citrus Ginger Garlic Soy Sauce Lemongrass Lime Juice Cilantro Winter
Yield 4 servings
Number Of Ingredients 21
Steps:
- Chicken:
- Combine garlic, ginger, citrus juice, soy sauce, vinegar, and sugar in a medium bowl. Place chicken halves in a large resealable plastic bag and pour in marinade. Seal bag, pressing out any air. Chill at least 12 hours and up to 2 days.
- Place rack in top third of oven; preheat to 425°F. Remove chicken from bag; discard marinade. Pat chicken dry with paper towels; season lightly with salt.
- Roast chicken on a foil-lined rimmed baking sheet until deep brown and cooked through, 30-40 minutes.
- Dipping sauce and assembly:
- Bruise lemongrass stalk by lightly crushing with a rolling pin. Bring lemongrass and 1/2 cup water to a boil in a small saucepan. Remove from heat and let sit until very fragrant, 8-10 minutes; strain lemongrass infusion into a large measuring glass.
- Meanwhile, heat a large skillet, preferably cast iron, over medium-high. Toast shallots, scallions, chile, and garlic, tossing occasionally, until dark brown in spots, 8-10 minutes. Let cool. Remove skins from garlic and coarsely chop garlic with shallots, scallions, and chile.
- Add garlic, shallots, scallions, chile, and ginger to lemongrass infusion. Stir in fish sauce, lime juice, and sugar.
- Using a sharp knife, remove peel and white pith from pomelo; discard. Working over a medium bowl, cut along sides of membranes to release segments. Squeeze juice from membranes into bowl; discard. Tear segments into large pieces. Mix into dipping sauce.
- Transfer chicken to a platter, spoon some dipping sauce over, and top with cilantro. Serve with remaining dipping sauce alongside.
ROASTED CITRUS-SOY CHICKEN WINGS
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."
Provided by Lynn Dine
Categories Poultry Appetizers
Time 35m
Number Of Ingredients 7
Steps:
- 1. 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.
- 2. 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.
- 3. 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.
- 4. Serve with sweet chili sauce for dipping.
CITRUS-SOY CHICKEN WINGS
This is so yummy! I got this recipe from my husband's aunt, who makes this for parties. Note: It's not quite as labor intensive as it sounds. I guessed at the number of servings, which I really have no clue but is required. But this was always at potlucks so figure 2 lbs of wings should be at least 10 servings, depending on how many pieces you count as a serving! and unless you can't keep yourself away from them before they make it to the party! ;O)
Provided by JMigs0
Categories Chicken
Time 45m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Cut each chicken wing at joints to make 3 pieces. Discard tip or reserve for making chicken broth. Here's where I cheat and use those frozen party wings from Costco. Feel free to do the same thing.
- Combine the salt, pepper, ginger, egg white, and cornstarch in a large mixing bowl. Add chicken wings and marinate for 20 minutes, covered in refrigerator.
- Heat sake, orange juice, lemon juice soy sauce, sugar, and chili until sauce is reduced to 1 1/4 cup. Turn off heat and set aside.
- Heat corn oil (2 inches) in wok or deep edged frying pan to 350°F Place drumette pieces in oil and deep fry for one minute turning a couple of times. Add remaining wing pieces and cook for additional 4 minutes, turning 3-4 times or until golden brown. Remove from oil and drain on paper towels.
- Heat a wok or frying pan on medium heat until hot. Add 1 tbsp corn oil, and the garlic and sauce mixture. Stir and cook until sauce begins to bubble. Add chicken wings and stir and cook with sauce mixture until wings are well coated.
Nutrition Facts : Calories 294.8, Fat 14.6, SaturatedFat 4.1, Cholesterol 69.9, Sodium 1111, Carbohydrate 16.8, Fiber 0.3, Sugar 11.5, Protein 18.8
ROASTED CITRUS-SOY CHICKEN WINGS
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
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.
More about "roasted citrus soy chicken wings recipes"
ROAST CHICKEN WITH CITRUS RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
4.8/5 (5)Category EntreesCuisine AmericanTotal Time 2 hrs 40 mins
- Pat the chicken dry inside and out. Season the inside with 2 teaspoons salt and the pepper. Place as many of the orange and lemon quarters, garlic cloves, and herb sprigs in the cavity as will fit. Cross the legs one over the other or tie them together with kitchen string to hold the contents inside. Tuck the wings underneath the chicken as if it was putting its arms behind its head. Squeeze a lemon quarter over the the chicken and rub the juice into the skin, then sprinkle the chicken with the remaining 1 teaspoon salt.
- Place the chicken, breast side up, in a roasting pan. Toss any remaining orange and lemon quarters, garlic, and herb sprigs in the pan. Roast until the chicken’s juices run clear when a thigh is pierced with a fork or an instant-read thermometer registers 160°F (71°C) when inserted into the thickest part of a thigh, 1 1/2 to 2 hours, depending on the size. Transfer the chicken to a cutting board, cover loosely with aluminum foil, and let rest for 10 minutes.
- While the chicken rests, pour 1 cup stock into the roasting pan and stir to scrape up any browned bits from the bottom. Strain the pan juices through a fine-mesh sieve into a saucepan and place over low heat. Add the butter and the remaining 3 cups stock and swirl the pan gently until the butter melts. Sprinkle 1 tablespoon of the flour over the liquid and whisk until it dissolves and the juices have thickened a little, 3 to 5 minutes. If a thicker sauce is desired, sprinkle the remaining 2 tablespoons flour, or more as needed, and whisk again.
TEQUILA CITRUS CHICKEN WINGS RECIPE - RECIPEZAZZ.COM
From recipezazz.com
5/5 (4)Calories 449 per servingServings 4
- Heat oil in large skillet over medium heat. Brown chicken wings in batches for 5 to 7 minutes on each side or until golden brown. Remove from skillet; set aside. Drain skillet.
- Place tequila, orange juice, lime juice, soy sauce, Worcestershire, honey, orange peel, chili powder and cumin in same skillet. Cook over medium heat until boiling. Add chicken wings; return to a boil. Reduce heat to medium-low; cook, stirring occasionally, for 25 minutes or until sauce is thickened and chicken wings are fully cooked.
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- Combine all ingredients in a mixing bowl or emulsify in a blender (no need to mince or chop with the latter method).
- Place chicken in a shallow dish, preferably of glass or heavy plastic (citrus acid reacts with metal and can leave your chicken tasting "tinny"), or in large resealable freezer bag, and pour marinade over top.
- Refrigerate for at least one hour, preferably 2 to 6 hours (bone-in chicken breasts can be left overnight, but boneless chicken breasts should not marinate more than 4 hours).
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