Marthas Spicy Sweet Chicken Wings Recipes

Steps:

• In a small bowl, whisk together 2 tablespoons honey, oil, coarse salt, pepper, 1 teaspoon garam masala, paprika, cayenne pepper, and cumin. Pour mixture into a 1 gallon resealable plastic bag and add chicken wings, turning to coat. Transfer to refrigerator and let marinate at least 30 minutes or up to overnight.
• Preheat oven to 400 degrees.
• Line a baking sheet with aluminum foil and top with a wire rack. Arrange chicken wings in a single layer on rack. Transfer to oven and roast for 35 minutes.
• Meanwhile, in a small bowl, whisk together remaining 3 tablespoons honey, remaining teaspoon garam masala, and vinegar. Remove wings from oven and brush with honey mixture. Return wings to oven and continue roasting until wings are slightly charred and crisp, 15 to 25 minutes.
• Sprinkle wings with sea salt and let stand 5 minutes before serving.

Steps:

• Make the wings: Whisk hoisin, orange zest, hot sauce, honey, and sesame oil in a large bowl. Refrigerate 1/2 cup marinade. Add wings to remaining marinade, and toss to coat. Cover, and refrigerate, tossing wings occasionally, for at least 2 hours (or overnight).
• Preheat oven to 375 degrees. Let wings stand at room temperature for 30 minutes. Arrange on a rimmed baking sheet, and bake for 20 minutes, rotating sheet and brushing with half of reserved marinade halfway through. Increase oven temperature to 425 degrees. Bake wings, brushing with remaining marinade, until golden brown, about 20 minutes more.
• Make the dipping sauce: Heat safflower oil and garlic in a small saucepan over medium heat for 30 seconds. Add orange juice, honey, hoisin, and salt, and cook for 2 minutes. Let cool.
• Arrange wings on platter, sprinkle with scallions, and serve with sauce.

Steps:

• Harissa:In a blender, puree roasted peppers, cumin, coriander, and caraway seeds, chipotle chile and adobo sauce, lime juice, olive oil, and 1 1/2 teaspoons kosher salt until smooth.
• Chicken Wings:Season wings with salt and pepper; transfer to a resealable bag with half of harissa. Let stand 1 hour at room temperature, or in the refrigerator up to 1 day.
• Preheat oven to 450 degrees, with a rimmed baking sheet inside. Wipe excess harissa from wings; coat lightly with oil. Season with salt and pepper. Carefully remove sheet from oven; add wings in a single layer. Roast, flipping once, until browned in spots, 35 to 40 minutes. Brush with remaining harissa; roast until crisp, 5 to 6 minutes more. Serve with cilantro leaves and lime wedges.

Steps:

• Preheat oven to 450 degrees.
• In a large bowl, toss chicken together with olive oil, salt, and half of the lime and lemon zests. Spread in an even layer on a rimmed baking sheet. Transfer to oven and roast until golden brown, draining fat and shaking pan occasionally, about 1 hour.
• Meanwhile, slice the top and bottom of oranges with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the oranges over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Chop oranges and place in a fine mesh sieve in a bowl, to drain, pressing down on oranges to release juice as necessary; set aside.
• In a medium saucepan heat sugar and 1 teaspoon water over medium-high heat and cook, stirring occasionally and brushing down the sides of the saucepan with a damp pastry brush, until the sugar dissolves and comes to a boil. Cook until mixture becomes golden amber in color; remove from heat and add orange juice. Return mixture to heat and cook until reduced by half, about 4 minutes. Stir in corn syrup and continue cooking until thickened, about 1 minute more. Add orange pieces and cook until liquid is reduced and mixture is thick, about 3 minutes; remove from heat.
• Remove chicken from oven and transfer to a large bowl. Pour over citrus glaze and toss to coat. Stir in remaining lime and lemon zest, ginger, Sriracha, and cayenne pepper; serve immediately.

Steps:

• In a small bowl, whisk together 2 tablespoons honey, oil, coarse salt, pepper, 1 teaspoon garam masala, paprika, cayenne pepper, and cumin. Pour mixture into a 1 gallon resealable plastic bag and add chicken wings, turning to coat. Transfer to refrigerator and let marinate at least 30 minutes or up to overnight.
• Preheat oven to 400 degrees.
• Line a baking sheet with aluminum foil and top with a wire rack. Arrange chicken wings in a single layer on rack. Transfer to oven and roast for 35 minutes.
• Meanwhile, in a small bowl, whisk together remaining 3 tablespoons honey, remaining teaspoon garam masala, and vinegar. Remove wings from oven and brush with honey mixture. Return wings to oven and continue roasting until wings are slightly charred and crisp, 15 to 25 minutes.
• Sprinkle wings with sea salt and let stand 5 minutes before serving.

Steps:

• In a medium saucepan, combine soy sauce, lime juice, nam pla, garlic, chiles, and sugar. Bring to a boil over medium heat, stirring occasionally. Let cool completely.
• Place drumsticks in a shallow baking dish. Pour over soy sauce mixture and toss until chicken is well coated. Cover with plastic wrap and refrigerate at least 1 hour.
• Meanwhile, in a small bowl, toss mango slices with salt. Let stand 30 minutes.
• Add enough oil to a deep, heavy-bottomed pot to reach a depth of 3 inches. Heat oil over medium-high heat until it reaches 375 degrees on a deep-fry thermometer. Remove chicken from marinade and pat dry.
• In a shallow dish, mix together cornstarch and rice flour. Working in batches, dredge chicken in cornstarch mixture and carefully add to hot oil. Cook until crisp, browned, and cooked through, about 10 minutes, adjusting heat as necessary to maintain temperature.
• Transfer chicken to a paper towel-lined plate to drain. Place hot-and-sour sauce in a large bowl; add chicken and toss to coat. Serve immediately with salted mango and mint leaves.

Steps:

• Preheat oven to 475 degrees. In a small saucepan, whisk together soy sauce, vinegar, honey, garlic, and ginger. Bring to a simmer over medium-high and cook, stirring occasionally, until mixture thickens and is reduced by half, 30 minutes. Pour through a fine-mesh sieve into a large bowl; discard solids. You should have 2/3 cup sauce.
• Meanwhile, arrange chicken wings in a single layer on a rimmed baking sheet. Bake until golden, crisp, and cooked through, 35 minutes. Drain fat from sheet and, with tongs, transfer wings to bowl with sauce. Toss until wings are coated and most of sauce is absorbed, about 3 minutes. To serve, sprinkle with sesame seeds and chives, if desired.