Orange Marinated Chicken Wings Food

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 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.

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.

MARGARITA CHICKEN WINGS

Steps:

• Place the chicken wings in a resealable plastic bag. In a small bowl, whisk together the tequila, lime zest and juice, orange zest and juice, agave, crushed peppers and 1/2 teaspoon salt. Pour over the wings and seal the bag. Toss the wings in the marinade to coat. Place in the refrigerator and allow to marinate for 2 hours.
• Preheat the oven to 450 degrees F.
• Spray a baking sheet with nonstick cooking spray. Lay the wings out on the tray so they do not touch each other. Bake, flipping the wings halfway through, until cooked through and beginning to brown, about 25 minutes.
• Meanwhile place the marinade in a small saucepan over medium-high heat and simmer until reduced to 1/2 cup, 8 to 10 minutes.
• Heat a grill pan over medium-high heat. Grill the wings, turning often and brushing occasionally with the reduced liquid to coat, until golden and crispy, about 4 minutes.

ORANGE SOYA SAUCE MARINATED CHICKEN

Steps:

• In a medium bowl, mix together orange juice, soy sauce, and garlic. Place chicken in bowl, and coat well with marinade. Cover, and refrigerate at least 2 hours.
• Preheat an outdoor grill on medium heat to 365 degrees F (185 degrees C), and lightly oil grate.
• Place chicken on grill, and cook, turning occasionally, about 25 minutes.

GINGER ORANGE CHICKEN WINGS

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.

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.

GINGER ORANGE GLAZED CHICKEN WINGS

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.

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