Sweet and Sour Orange Wings Monday, June 17, 2013


5-6 pounds chicken wings
½ tsp. salt
½ tsp. black pepper
1 cup orange marmalade
½ cup apple jelly
½ cup brown sugar
Pinch red pepper flakes – or to taste
½ cup ketchup
2 TBSP soy sauce
2 TBSP molasses
2 TBSP lemon juice
1 tsp. Worcestershire sauce
1 TBSP sesame seeds


1. Preheat oven to 425F. Line a couple of baking sheets with foil, and spray with cooking spray. 2. Rinse chicken wings and pat dry. Cut each wing into three pieces, reserving tips for another use. 3. Season wings with salt and pepper. Place wings on baking sheets in a single layer – be careful not to crowd them or they’ll steam and not get crispy. Roast at 425F for twenty minutes, rotating sheets halfway through. 4. Meanwhile, while wings are roasting, whisk together remaining ingredients except sesame seeds in a medium saucepan. Bring the sauce to a bare simmer, and simmer until sauce thickens. Divide sauce into two batches, placing half for serving later with the finished wings, and half in a large bowl to toss with partially cooked wings. 5. At the twenty minute mark, using tongs, toss wings with sauce and return to the baking trays. Roast another twenty minutes, again rotating sheets halfway through until wings are fully cooked through and sauce has begun to caramelize. 6. Sprinkle wings with sesame seeds, transfer to a platter and serve with reserved sauce for dipping.

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