Sticky Orange Marmalade Chicken Wings Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Set a wire rack inside a large foil-lined rimmed baking sheet; arrange chicken wings on top.
• Bake in the preheated oven until wings are no longer pink at the bone and the skin is crispy, 45 to 50 minutes.
• Mix orange marmalade and chili sauce in a large bowl until thoroughly combined. Add cooked wings to marmalade-chili sauce and toss until well coated. Plate wings and pour extra sauce on top.

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.

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Mix all the ingredients for the wings together.
• 4. Throw in the wings, toss, and allow to rest for 30 minutes.
• 5. Place a rack in the middle position, and preheat the oven to 400f (205c).
• 6. Place a rack in a parchment-lined baking sheet, and spread the wings on the rack.
• 7. Place in the preheated oven, and bake until the wings are cooked and golden brown, about 40 - 50 minutes.
• 8. While the wings are baking, place all the ingredients for the glaze into a small saucepan, and slowly bring up to a light simmer.
• 9. PLATE/PRESENT
• 10. Serve the wings with the sauce on the side at your next casual party, or just make them and eat them, because you can. Enjoy.
• 11. Keep the faith, and keep cooking.

Steps:

• Bake the wings: Position 2 oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 rimmed baking sheets with parchment.
• Place the wings in a single layer on a kitchen towel. Pat completely dry with another towel. Season them with salt. Transfer the wings to the prepared baking sheets in a single layer, leaving space between the wings. Bake until golden brown with crispy edges, 45 to 55 minutes.
• Make the sauce: Combine the marmalade, soy sauce, the 3 tablespoons vinegar, 2 tablespoons mustard and the hot sauce in a small saucepan. Place over medium heat, whisking gently, until warm, 1 to 2 minutes. Add water, if necessary, to loosen the sauce. Taste and add more vinegar or mustard if needed to heighten the acidity. Taste for seasoning. Set aside.
• When the wings are baked, pile them up on a serving platter. Whisk the scallions and Fresno chile into the sauce and drizzle generously over the 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.

Steps:

• Preheat oven to 400 degrees. Season wings with salt and pepper, toss with oil, and arrange in a single layer on a parchment‐lined rimmed baking sheet. Roast, flipping once, until golden and cooked through, about 45 minutes. Meanwhile, whisk together marmalade, mustards, and cayenne.
• Brush wings all over with marmalade mixture; return to oven and roast until caramelized, 10 to 20 minutes. Let cool slightly, then sprinkle with scallions and serve.