Best Poultry Essentials Sticky Orange Marmalade Wings Recipes

SWEET CHILI AND ORANGE MARMALADE GLAZED CHICKEN WINGS

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.

MARMALADE-GLAZED CHICKEN WINGS

Steps:

• Cut wings into three sections; discard wing tip sections. In a small saucepan, combine the marmalade, water, lemon juice, soy sauce, horseradish and garlic. Bring to a boil; cook until liquid is reduced to about 3/4 cup., Meanwhile, in a large resealable plastic bag, combine the flour, salt, paprika and pepper, add wings a few at a time, and shake to coat., In an electric skillet or deep fryer, heat oil to 375°. Fry wings, a few at a time, for 3-4 minutes on each side or until no longer pink. Drain on paper towels. , Transfer wings to a large bowl; add sauce and toss to coat. Serve immediately.

SWEET ORANGE CHICKEN DRUMSTICKS

Steps:

• Add the onion, orange juice, ketchup, orange marmalade, apple cider vinegar, soy sauce, Dijon, five-spice, paprika, black pepper and garlic to a large resealable plastic bag. Close the bag and shake to incorporate. Add the chicken drumsticks to the bag. Reseal and marinate for at least 1 hour in the refrigerator. (Chicken can be prepped the day before and refrigerated overnight.)
• Preheat oven to 400 degrees F.
• Pour the entire contents of the bag onto a foil-lined sheet tray. Bake, turning the drumsticks halfway through baking, until the chicken is cooked through, the juices run clear and an instant-read thermometer inserted into the thickest part of meat (avoiding bone) registers 160 degrees F, about 25 minutes.
• Remove to a platter and let rest 5 minutes, then sprinkle with parsley and serve warm.

POULTRY ESSENTIALS: STICKY ORANGE MARMALADE WINGS

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.

ORANGE MARMALADE CHICKEN WINGS

Steps:

• 1. In a 2-cup measuring cup mix together 3/4 cup hot sauce and 1/2 cup orange marmalade.
• 2. In the pot that comes with the pressure cooker, toss the chicken wings with the combined sauce from step 1.
• 3. Follow your pressure cooker directions, but simply lock the lid, set the steam/pressure release setting so it is closed, and hit the setting for Soups&Stews. (10-15 minutes depending on your cooker. Mine warms up for about 5 min and then cooks for 10 min. Total process is 15 min)
• 4. After the cooking process is complete, immediately release steam by opening the value setting on your machine. Release all steam and then open and remove the wings and arrange as many as will fit on a broiling pan.
• 5. Pour out the liquid juices and sauce inside the pressure cooker into large measuring cup. Let sit for a few minutes so that the grease or fat rises to the top. Skim that off and dispose.
• 6. Mix 1 cup of the reserve defatted juices from step 5 with 1/2 cup of additional hot sauce and 1/2 cup of marmalade. Baste the chicken wings with this mixture and put under a broiler for 5-10 minutes. Make sure the oven rack is not on the first row below the broiler, but the second row. You don't want them to cook too fast and burn. Keep an eye on them. Baste once or twice while under the broiler. Take out and turn the wings over, re-baste and return under broiler. Cook till crispy looking and just starting to burn. Remove and place on a plate while you repeat the process for the rest of the wings that didn't fit on your broiling pan the first time. Serve immediately.

GINGER ORANGE CHICKEN WINGS

Steps:

• In a large resealable plastic bag, combine the flower, seasoned salt and garlic salt. Add the chicken wings, a few at a time, and shake to coat.
• In a large skillet, fry wings in oil, a few at a time, for 3-4 minutes on each side or until golden and crispy.
• Dran pan drippings; return all of the chicken to the pan.
• 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 or until wings are well coated.