Grapefruit Soy Marinated Chicken Wings Recipes

GRAPEFRUIT CHICKEN WINGS

Steps:

• Mix all the ingredients in a plastic bag and allow to marinate for at least 2 hours.
• To bake: preheat oven to 375, spread wings out on foil lined cookie sheet and bake for 1 hour or until done.
• To grill: grill on medium high heat for approx 30 minutes or until done.

GRAPEFRUIT-SOY MARINATED CHICKEN WINGS

Steps:

• In a nonreactive bowl mix all ingredients, turning the chicken wings to coat thoroughly. Marinate at least 3 hours, preferably overnight (up to 2 days!). Turn the wings occasionally while marinating. Preheat the broiler or grill. Broil or grill the wings using medium to low heat, turning once, for approximately 12-15 minutes. Be careful not to burn skin. Serve the wings hot or at room temperature. Serving Suggestion: Serve the wings with steamed rice. Boil the remaining marinade and pan juices until reduced and pour over the rice. Hint: If wings cook too quickly on the outside, but the meat is still pink at the bone, turn off the broiler and leave the wings to sit in the hot oven for 5-8 minutes. The wings will cook through without additional browning. Or, microwave the wings on high for a minute or so. Notes: For better cooking and a prettier presentation, fold the tip in back of the drummette so the wing forms a triangle.

SIMPLE MARINATED CHICKEN WINGS

Steps:

• Whisk together the soy sauce, brown sugar, sherry, mustard, and garlic powder in a bowl. Arrange the chicken wings in a 9x13-inch baking dish, and pour marinade over the chicken. Cover the baking dish with plastic wrap, and marinate in the refrigerator for at least 2 hours.
• Preheat an oven to 375 degrees F (190 degrees C). Remove the plastic wrap from the baking dish.
• Bake in the preheated oven until the chicken wings are no longer pink in the center, about 1 hour, basting occasionally.

ROASTED CITRUS-SOY CHICKEN WINGS

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.