Citrus Soy Glazed Wings Recipes

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.

SOY GARLIC CHICKEN WINGS

Steps:

• In a large bowl, combine chicken wings marinade ingredients then mix in chicken wings.
• Cover and place in the fridge to marinate for at least 30 minutes. (note 1)
• 15 to 20 minutes before you're ready to cook, take the wings out of the fridge and allow it to come to room temperature. (note 2) Meanwhile, preheat the oven to 220°C/430°F (200°C/400°F fan-forced).
• With a pair of tongs, place wings onto a lined baking tray in a single layer (no overlapping) and bake for 15 minutes on the middle shelf of the oven. Reserve excess marinade.
• Take the wings out of the oven, baste with reserved marinade. Place wings back into the oven, change oven setting to grill/broil on high (or 230°C/450°F) and grill for 5 minutes on the top shelf. (note 3)
• Take the wings out of the oven again, turn wings over and grill for 5 more minutes or until the chicken skins blister and lightly charred.
• Serve immediately.

LIME, APRICOT, AND SOY-SAUCE CHICKEN WINGS

Steps:

• Preheat oven to 425°F. Cut off wing tips, reserving for another use, and halve wings at joint. Divide wings between 2 large roasting pans, arranging in single layers.
• Purée remaining ingredients in a blender and pour mixture over wings, dividing evenly between pans. Bake wings in upper and lower thirds of oven 50 minutes. Turn wings over and switch position of pans in oven, then bake 45 minutes to 1 hour more, or until liquid is thick and sticky.
• Serve wings warm or at room temperature.

BALSAMIC SOY-GLAZED CHICKEN WINGS

Steps:

• Put oven racks in upper and lower thirds of oven. Line 2 large shallow baking pans (17 by 11 inches) with foil. Put pans in oven and preheat oven to 500°F.
• Pat wings dry, then toss with oil, salt, and pepper in a large bowl and divide between preheated pans, spreading wings in 1 layer. Roast, without turning, until golden and tender, about 35 minutes.
• While wings roast, simmer vinegar, soy sauce, and sugar in a 1- to 1 1/2-quart heavy saucepan, stirring occasionally, until reduced to about 1/3 cup, 12 to 14 minutes. Remove from heat and stir in butter until melted.
• Remove roasted wings from oven and let stand in pans 1 minute (to make wings easier to remove from foil), then transfer with tongs to a clean large bowl.
• Pour balsamic mixture over wings and toss to coat well. Let stand 5 minutes, then toss again.

ROASTED CITRUS-SOY CHICKEN WINGS

Steps:

• 1. 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.
• 2. 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.
• 3. 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.
• 4. Serve with sweet chili sauce for dipping.

CITRUS-SOY CHICKEN WINGS

Steps:

• Cut each chicken wing at joints to make 3 pieces. Discard tip or reserve for making chicken broth. Here's where I cheat and use those frozen party wings from Costco. Feel free to do the same thing.
• Combine the salt, pepper, ginger, egg white, and cornstarch in a large mixing bowl. Add chicken wings and marinate for 20 minutes, covered in refrigerator.
• Heat sake, orange juice, lemon juice soy sauce, sugar, and chili until sauce is reduced to 1 1/4 cup. Turn off heat and set aside.
• Heat corn oil (2 inches) in wok or deep edged frying pan to 350°F Place drumette pieces in oil and deep fry for one minute turning a couple of times. Add remaining wing pieces and cook for additional 4 minutes, turning 3-4 times or until golden brown. Remove from oil and drain on paper towels.
• Heat a wok or frying pan on medium heat until hot. Add 1 tbsp corn oil, and the garlic and sauce mixture. Stir and cook until sauce begins to bubble. Add chicken wings and stir and cook with sauce mixture until wings are well coated.