GINGER-ORANGE WINGS
The sweet-and-sour sauce in this recipe was originally for pork spareribs, but my family has always enjoyed it this way. The longer the wings sit in the ketchup, ginger and orange marmalade sauce, the better they taste. They can be served warm or cold. -Lora Fletcher, Lyons, Oregon
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 50 pieces
Number Of Ingredients 9
Steps:
- Cut chicken wings into 3 sections; discard wing tip section. In a large bowl, combine the flour, seasoned salt and garlic salt. Add chicken wings, in batches, and toss to coat. In a large cast-iron or other heavy skillet, fry wings in oil, in batches, until golden and crispy, 3-4 minutes., Drain pan drippings; return all chicken to the skillet. 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.
Nutrition Facts : Calories 119 calories, Fat 5g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 399mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 6g protein.
ORANGE AND GINGER CHICKEN WINGS
Make and share this Orange and Ginger Chicken Wings recipe from Food.com.
Provided by queenbeatrice
Categories One Dish Meal
Time 50m
Yield 20 wings, 2 serving(s)
Number Of Ingredients 10
Steps:
- In a large plastic freezer bag, combine orange juice, lemon, hoisin sauce, oil, sugar, ginger, garlic, and hot sauce.
- Seal bag and shake to mix.
- Add the chicken wings, and refrigerate to marinade overnight.
- Spread the wings evenly on a foil-lined baking sheet.
- Drizzle desired amount of marinade over wings, and bake in a preheated 400 degrees Farenheit oven for 45 minutes, or until browned.
- Serve with sliced green onions scattered on top.
GINGER ORANGE GLAZED CHICKEN WINGS
Very tasty orange wings with a Chinese kick but not as gooey. Perfect for a party.
Provided by DEE78
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 9h5m
Yield 4
Number Of Ingredients 9
Steps:
- In a large, resealable bag, mix the orange juice concentrate, lemon juice, hoisin sauce, vegetable oil, sugar, ginger, and fresh garlic. Add chicken wings, seal, and shake to coat evenly. Refrigerate overnight.
- Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
- Spread wings on foil with marinade, and bake for 45 minutes, until brown and shiny. Transfer to serving platter, and garnish with green onions.
Nutrition Facts : Calories 347.8 calories, Carbohydrate 36.3 g, Cholesterol 48.1 mg, Fat 15.2 g, Fiber 1.2 g, Protein 17.1 g, SaturatedFat 3.7 g, Sodium 306.7 mg, Sugar 30.7 g
GINGER ORANGE CHICKEN WINGS
Make and share this Ginger Orange Chicken Wings recipe from Food.com.
Provided by dicentra
Categories Chicken
Time 25m
Yield 4 dozen
Number Of Ingredients 9
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.
ORANGE GLAZED CHICKEN WINGS
Provided by Alton Brown
Categories appetizer
Time 2h
Yield 4 appetizer servings
Number Of Ingredients 7
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.
GARLIC-GINGER CHICKEN WINGS
My mom lives in a small town in western New York, called Clifton Springs. Whenever I go home to visit, I usually indulge in some Buffalo chicken wings from a place called Emerson's. They have two flavors of wings; Buffalo-style, and sweet and sour. I came up with what turned out to be a deliciously sticky, ginger and garlic glaze. I really hope you give these a try.
Provided by Chef John
Categories Appetizers and Snacks Spicy
Time 1h15m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with aluminum foil; grease the foil with cooking spray.
- Place the chicken in a large mixing bowl. Season with salt, pepper, and hot sauce. Add the vegetable oil; toss to coat.
- Place the flour and wings in a large, food-safe plastic bag. Hold the bag closed tightly, and shake to coat the wings entirely with the flour; no wet spots should remain. Arrange the wings on the prepared baking sheets, making sure none of the pieces are touching one another. Spray wings with additional cooking spray
- Bake in the preheated oven for 30 minutes, turn all the wings, and return to the oven to cook until crispy and no longer pink in the center, about 30 minutes more.
- Whisk together the garlic, ginger, chili paste, rice vinegar, brown sugar, and soy sauce in a saucepan. Bring the mixture to a boil and immediately remove from heat.
- Put about half the wings in a large mixing bowl. Pour about half the sauce over the wings. Toss the wings with tongs to coat evenly; transfer to a tray and allow to sit about 5 minutes to allow the sauce to soak into the wings before serving. Repeat with remaining wings and sauce.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 21.1 g, Cholesterol 48.2 mg, Fat 7.5 g, Fiber 0.4 g, Protein 18.8 g, SaturatedFat 1.7 g, Sodium 258 mg, Sugar 10.8 g
HONEY-ORANGE CHICKEN WINGS
"These wings were my mom's recipe, and she served them hot as a main dish, but my dad loved them cold. I like to serve them as an appetizer, hot or cold," says Marie Schnerch of Winnipeg, Manitoba.
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 2 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 533 calories, Fat 22g fat (6g saturated fat), Cholesterol 92mg cholesterol, Sodium 586mg sodium, Carbohydrate 51g carbohydrate (20g sugars, Fiber 1g fiber), Protein 33g protein.
SWEET GINGERED CHICKEN WINGS
I first tasted this delicious chicken dish when I attended a class on using honey in cooking. When I prepare this recipe for a party, it's one of the first dishes to disappear! -Debbie Dougal, Roseville, California
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Line 2 baking sheets with foil; coat with cooking spray., In a shallow dish, combine flour, salt, paprika and pepper. Add chicken wings, a few at a time; toss to coat. Divide wings between prepared pans. Bake 30 minutes., In a small bowl, combine honey, orange juice concentrate and ginger; brush over chicken wings. Bake until juices run clear, 25-30 minutes., Preheat broiler. Broil wings 4 in. from heat until lightly browned, 1-2 minutes. If desired, sprinkle with parsley.
Nutrition Facts : Calories 134 calories, Fat 7g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 225mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 10g protein.
GINGER ORANGE CHICKEN
This is a very good Ginger Orange Chicken. It is a Diabetic Recipe. My DH is a diabetic. The recipe comes from Lifescan.
Provided by Barb G.
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Arrange chicken breast in a single layer, top side up, in a baking dish.
- In a small bowl combine orange juice, soy sauce, brown sugar and ginger.
- Pour over the Chicken.
- Bake for 35 minutes.
- Remove chicken from pan.
- Combine cornstarch with the Splenda and 1/2 cup of water.
- Stir until smooth and then stir into pan juices.
- Put chicken back in pan, top side down in the sauce.
- Bake 10 to 15 minutes longer or untill sauce is thickened and chicken is tender.
- Garnish with orange slices and parsley.
ORANGE MARINATED CHICKEN WINGS
Make and share this Orange Marinated Chicken Wings recipe from Food.com.
Provided by Theresa Thunderbird
Categories Chicken
Time 2h30m
Yield 5 pounds, 7 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 748.9, Fat 51.9, SaturatedFat 14.5, Cholesterol 249.7, Sodium 1386.3, Carbohydrate 5, Fiber 0.3, Sugar 3.3, Protein 61.9
ORANGE GINGER CHICKEN
This twist on a popular Chinese takeout dish is one of my husband's all-time favorites. We spoon it over rice. -Toni Schilz, Army Post Office
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place flour in a large resealable plastic bag. Season chicken with salt and pepper. Add to bag, a few pieces at a time, and shake to coat. In a large skillet, cook chicken in oil in batches over medium heat until chicken is no longer pink. Remove and keep warm., In the same skillet, combine the remaining ingredients. Bring to a boil, stirring to loosen browned bits from pan; cook and stir until thickened. Return chicken to the pan; heat through. Sprinkle with green onion and sesame seeds if desired.
Nutrition Facts : Calories 326 calories, Fat 13g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 378mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 0 fiber), Protein 22g protein.
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- Mix together all the marinade ingredients and add the chicken wings. I used a large zip-loc bag. Store in the refrigerator for several hours up to several days. Turn the bag every so often so that the chicken wings get well covered by the marinade.
- Preheat the oven to 400 degrees. Line a baking pan with foil and coat well with non-stick spray. Reserve the marinade, and place the wings on the baking pan. Bake for 20 - 25 minutes and then remove the pan from the oven. Flip the wings over and brush with a coat of the reserved marinade. Throw out any remaining marinade. Bake the wings for an additional 20 - 25 minutes until they are browned and cook through.
- Carefully remove the chicken wings from cooking sheet (they are a little bit sticky) and serve. Enjoy!
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