Orange Marmalade Chicken Wings Recipes

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.

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.

ORANGE MARMALADE CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Season drumsticks with salt and pepper and place in an oven-proof dish.
• Bake in the preheated oven for 20 minutes.
• Combine orange marmalade, Dijon mustard, barbeque sauce, sambal oelek, and soy sauce in a small bowl.
• Remove dish from oven and brush chicken with marmalade mixture. Return to the oven and bake an additional 10 minutes.
• Remove dish again, turn chicken over, brush with marmalade mixture, and continue baking until chicken is no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Remove dish from oven and baste chicken with remaining marmalade mixture. Preheat the oven's broiler. Return to the oven and broil until chicken starts to blacken and blister, 3 to 5 minutes.

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.