Roasted Citrus Soy Chicken Wings Recipes

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SOY-SAUCE-AND-CITRUS-MARINATED CHICKEN



Soy-Sauce-and-Citrus-Marinated Chicken image

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

Chicken:
4 garlic cloves, crushed
1 (2-inch) piece fresh ginger, crushed
1 cup mixed fresh citrus juice (such as sour orange, grapefruit, and/or lime)
1/2 cup soy sauce
1/3 cup distilled white vinegar
1/4 cup sugar
1 (3 1/2-4-pound) chicken, halved, backbone removed
Kosher salt
Dipping sauce and assembly:
1 lemongrass stalk, top third removed
2 shallots, halved
2 scallions, dark green tops removed
1 red chile (such as Fresno)
4 garlic cloves, unpeeled
1 (1-inch) piece ginger, peeled, very finely chopped
2 tablespoons fish sauce
2 tablespoons fresh lime juice
1 teaspoon sugar
1 pomelo
Cilantro sprigs (for serving)

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



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."

Provided by Lynn Dine

Categories     Poultry Appetizers

Time 35m

Number Of Ingredients 7

2 lb chicken wings
1/2 c orange juice, fresh
3 Tbsp soy sauce
2 clove garlic, minced
2 tsp sriracha sauce
2 Tbsp rice wine vinegar
2 Tbsp sesame oil

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



Citrus-Soy Chicken Wings image

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

2 lbs chicken wings
1 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon finely chopped fresh ginger
1 egg white
1/4 cup cornstarch
3/4 cup sake
1/2 cup orange juice
1/4 cup lemon juice
1/2 cup soy sauce
1/2 cup sugar
1/2 teaspoon chili powder
corn oil
2 teaspoons minced garlic

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



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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