Orange Marinated Chicken 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.

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.

ORANGE-GLAZED CHICKEN WINGS

Steps:

• Cut chicken wings into three sections; discard wing tips. In a large resealable plastic bag, combine the soy sauce, orange juice and garlic powder; add wings. Seal bag and turn to coat. Refrigerate overnight. , Drain and discard marinade. Place chicken wings in a greased foil-lined 15x10x1-in. baking pan. Bake at 350° for 1 hour or until juices run clear and glaze is set, turning twice.

ORANGE-MARINATED CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• To marinate the chicken: Whisk all of the marinade ingredients together in a medium bowl. Put the chicken in a 1-gallon self-sealing plastic bag. Pour in the marinade, seal the bag, and refrigerate for at least 1 hour or up to 8 hours.
• To make the peanut sauce: Combine all the ingredients in a small saucepan. Cook over medium heat, whisking almost constantly, until simmering, smooth, and thickened. Remove from the heat and cover to keep warm.
• Prepare an outdoor grill for direct cooking over medium heat (350 degrees F to 450 degrees F). Alternatively, preheat the oven to 375 degrees F and heat a grill pan over high heat.
• Remove the chicken from the marinade. Thread each chicken strip on a skewer. Place the meaty parts of the skewers over direct medium heat with the skewer handles facing the cooler part of the grill; slip a folded strip of aluminum foil under the handles (see Cook's Note). Sprinkle with salt. Grill, with the lid closed, turning once, until browned and the chicken shows no sign of pink when pierced with the tip of a small knife, about 6 minutes. Alternatively, spray the grill pan with nonstick cooking spray. Add the skewers and cook until grill marks appear on the chicken, about 1 minute per side. Transfer the skewers to a foil-lined rimmed baking sheet and bake until the chicken is cooked through, 4 to 5 minutes. Transfer the satays to a platter.
• Pour the peanut sauce into a serving bowl. Serve the satays with the peanut sauce for dipping.

ORANGE GLAZED CHICKEN WINGS

Steps:

• 1. Add all of the marinade ingredients to blender and process till almost smooth.
• 2. Pour marinade into a large ziplock bag or bowl with lid. Add chicken and let marinate in refrigerator at least 2 hours but overnight is best !
• 3. Pre-heat your grill on medium high heat. Add chicken and cook 20 min or until chicken is cooked through.
• 4. Mix together all ingredients for the STICKY ORANGE GLAZE. ***Reserve 1/3 Cup of glaze for use as a dipping sauce.
• 5. Remove chicken from grill and put on a foil lined cookie sheet.
• 6. Turn oven on low broil with rack lowered.
• 7. Brush glaze over chicken wings and put into oven. WATCH carefully, this should take about 4 or 5 min. depending on broiler.
• 8. Remove from oven when glaze is bubbly and slightly turning color.
• 9. Place on a large platter and serve with reserved "dipping" sauce and cut up vegetables such as celery and carrots. Enjoy

ORANGE MARINATED CHICKEN WINGS

Steps:

• Mix together orange juice, garlic salt, soy sauce and ginger; pour over wings in large nonmetal bowl.
• Refrigerate for at least 1-1/2 hrs or overnight.
• Bake for 60 minutes at 350,baste and turn the wings over about every 20 minutes.

MARINATED CHICKEN WINGS

Steps:

• Mix all ingredients together.
• Pour over wings.
• Refrigerate overnight.
• Arrange wings on foil-lined baking sheets.
• Bake at 350 degrees for 1 to 1 1/2 hours.

CHICKEN WINGS WITH ORANGE SOY GLAZE

Steps:

• TO MAKE ONE PORTION OF SAUCE: Combine 1 cup of fresh squeezed orange juice, 1 tablespoon of soy sauce, the green onions, and garlic in a zip-lock plastic bag. Add the chicken wings and coat evenly with the mixture. Seal and marinate in the refrigerator for four hours.
• Combine remaining 1/2 cup of orange juice, 1 tablespoon soy sauce and brown sugar in a small saucepan to make the glaze. Heat the mixture to boiling, and cook till liquid is reduced by half and is the consistency of syrup; set aside.
• When ready to cook the wings, pre-heat the oven to 350°F and place on a baking pan, season with salt and pepper. NOTE: if you wish you may line the baking pan with tinfoil for easy clean-up.
• Brush the wings with the soy glaze, and bake for 30 minutes, brushing with the glaze every ten minutes till done. Take out of the oven and serve right away.

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.