Orange Spice Wings Recipes

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.

SPICY ORANGE CHICKEN WINGS

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.

ORANGE & SPICE WINGS

Steps:

• Heat oven to 200C/180C/gas 6. Put the chicken wings in a large bowl with plain flour and season well. Toss together to coat, then spread out over a large baking tray, drizzle with oil and cook for 40-45 mins, turning halfway through.
• When the chicken wings are nearly done, put the festive spice mix in a saucepan with the orange juice and honey. Warm gently, then pour over the chicken wings, toss together, and return to the oven for a further 10 mins or until sticky. Sprinkle with salt to serve.

STICKY ORANGE MARMALADE CHICKEN WINGS

Steps:

• Place an oven rack in the center of the oven and another oven rack about 6 inches from the heat source. Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with aluminum foil.
• Blot chicken wing pieces with a paper towel and place in a gallon-sized resealable bag.
• Combine orange marmalade, five-spice powder, sesame oil, avocado oil, ginger, sambal oelek, garlic, salt, and white pepper in a blender; blend until smooth. Add marinade to chicken wings in the bag, squeeze out all the air, and seal. Squish chicken wings around in the sealed bag until well coated with marinade.
• Place coated chicken wings in a single layer on the prepared sheet pan.
• Bake in the preheated oven on the center rack for 30 minutes. Flip and bake an additional 30 minutes. Remove from the oven.
• Preheat the oven's broiler. Broil chicken wings until they sizzle and turn a deep brown color, watching carefully so they don't burn, 3 to 5 minutes. Remove from the oven. Sprinkle with chives and sesame seeds.

GINGER-ORANGE WINGS

Steps:

• Cut chicken wings into 3 sections; discard wing tip section. In a large bowl, combine the flour, seasoned salt and garlic salt. Add chicken wings, in batches, and toss to coat. In a large cast-iron or other heavy skillet, fry wings in oil, in batches, until golden and crispy, 3-4 minutes., Drain pan drippings; return all chicken to the skillet. Combine the marmalade, ketchup, soy sauce and ginger; pour over chicken and stir to coat. Cover and cook over medium-low heat for 10-15 minutes.

SWEET AND SPICY ORANGE GLAZED CHICKEN WINGS

Steps:

• Preheat oven to 350 degrees F. Place chicken in large zip lock bag.
• In small bowl, mix orange marmelade, teriyaki sauce, and crushed red pepper together. Pour over chicken, coat well.
• Place chicken in single layer on large metal pan (a cookie sheet works fine). Bake at 350 degrees for approximately 30 minutes or until juice runs clear. Sprinkle with salt and pepper if desired.
• note: I always stick mine under the broiler for a few minutes, turning once, because I like my wings to be crispy. You could also do these on a grill.

ORANGE HOISIN SPICED CHICKEN WINGS

Steps:

• In a gallon-size plastic bag with zip top closure, combine all ingredients for spice mix. Seal and shake well to blend.
• Make Orange Hoisin Sauce by combining in small saucepan over medium-high heat hoisin sauce, orange juice concentrate, sesame seed oil, rice vinegar and chili powder. Bring to a boil, reduce heat to low, and simmer for 5 minutes. Remove from heat; stir in zest and cilantro. Cover and set aside.
• In a deep saucepan or stockpot, add oil and heat to 350. While oil is heating, add chicken wings to plastic bag with spice mixture. Shake until all wings are coated. Remove wings from bag, place in pot and fry, in batches, for 6-8 minutes, or until skin is crispy.
• Remove wings from oil and place on paper towels to drain. After final batch of wings is cooked, place wings in large mixing bowl. Pour Orange Hoisin Sauce over wings; toss well to coat.

HONEY-ORANGE CHICKEN WINGS

Steps:

• Cut chicken wings into three sections; discard wing tip sections. Brush wings with ketchup; coat with flour. Place in a shallow baking pan coated with cooking spray. Bake, uncovered, at 350° for 20 minutes. , In a small bowl, combine the remaining ingredients. Brush some of the mixture over wings. Bake 15-20 minutes longer or until chicken juices run clear, basting frequently with remaining orange juice mixture.