Spicy Orange Chicken Wing Sauce Recipes

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SPICY ORANGE CHICKEN WINGS



Spicy Orange Chicken Wings image

Baked chicken wings slathered in an easy homemade spicy orange glaze will make any party a smash!

Provided by Lyuba Brooke

Categories     dinner     Main Course

Time 1h

Number Of Ingredients 12

Wings:
8 chicken wings
2-3 Tbsp vegetable oil
Salt
Fresh cracked black pepper
Glaze:
2 large oranges
3 Tbsp honey
2 Tbsp soy sauce
4 garlic cloves
1 tsp fresh grated ginger
1/8-1/4 tsp cayenne pepper (adjust to your personal spice tolerance)

Steps:

  • Preheat oven to 400. Place a wire rack in a baking sheet and grease it.
  • In a medium mixing bowl, toss chicken wings with oil, salt, and pepper. Lay chicken wings out on the wire rack in one single layer. Try not to crowd them.
  • Bake wings for 45-50 minutes.
  • Glaze:
  • Squeeze the juice out of oranges and mix it with soy sauce and honey. Press in garlic and add grated ginger and cayenne pepper. Whisk well.
  • Add the mixture to a sauce pot and bring to boil over medium-high heat. Lower the heat to medium and let it simmer, stirring often, until the liquid is reduced by about half and looks more like a glaze. Take the sauce pot off heat.
  • Once the wings are done, toss them in the glaze and serve.
  • **Note: The graze is enough for 8-10 wings.

SPICY ORANGE CHICKEN



Spicy Orange Chicken image

My Spicy Orange Chicken has the same flavor profile as its take-out counterpart, Orange Chicken: the sweet orange, the spicy chilies, and the Asian condiments. I make this without oil, making something much lighter and very tasty.

Provided by Chef John

Categories     World Cuisine Recipes     Asian

Time 1h45m

Yield 6

Number Of Ingredients 15

1 cup orange juice
⅓ cup brown sugar
⅓ cup rice vinegar
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon fresh ginger root, grated
1 teaspoon crushed red pepper flakes
2 pounds skinless, boneless chicken thighs, cut into chunks
1 bunch green onions, sliced, white parts and tops separated
1 fresh jalapeno pepper, sliced into rings
1 red bell pepper, cut into 2 inch pieces
½ cup sugar snap peas
4 cloves garlic, minced
2 tablespoons grated orange zest
1 bunch cilantro leaves, for garnish

Steps:

  • Whisk orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and crushed red pepper flakes in a large bowl.
  • Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
  • Remove chicken from refrigerator and drain thoroughly in colander, reserving marinade.
  • Heat a large non-stick skillet over high heat. Cook and stir chicken for 2 minutes; spoon out any excess liquid.
  • Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.
  • Stir in white portions of green onions, garlic, and orange zest; cook and stir 2 to 3 minutes.
  • Pour in half of reserved marinade. Simmer until reduced and thickened, 3 to 4 minutes.
  • Stir in jalapeno pepper, bell pepper, and sugar snap peas; cook and stir until vegetables are warmed, about 2 minutes.
  • Stir in green portions of green onions; cook and stir 1 minute.
  • Remove from heat. Garnish with cilantro and serve.

Nutrition Facts : Calories 324.5 calories, Carbohydrate 25.2 g, Cholesterol 103.4 mg, Fat 10.8 g, Fiber 2.6 g, Protein 31 g, SaturatedFat 2.9 g, Sodium 627 mg, Sugar 17.5 g

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