"Orange" Chicken Wings
Sticky, sweet, spicy, deliciousness...
Recipe type: Appitizer
Cuisine: Asian
  • 4-5 pounds chicken wings
  • 1 cup soy sauce (I used Tamari)
  • ¼ hoisin sauce
  • 1 tbs sesame oil
  • ¼ cup rice wine vinegar
  • 1½ cups orange marmalade (18 oz jar)
  • 2 tbs sherry
  • ½ cup orange juice
  • 1 bunch green onions, sliced thin
  • 3-4 cloves garlic, minced
  • 1 tbs fresh ginger, minced
  • 5-6 Serrano chilies, sliced and chopped (or other hot pepper)
  • 1 tbs orange zest
  1. In a sauce pan, add all the ingredients except for the chicken wings. Warm the sauce to loosen the marmalade. Don't not boil. Remove from the heat and reserve 1 cup of the marinade for basting.
  2. Place the chicken wings in a large zip lock bag and add the cooled marinade. Let sit for at least 4 hours up to overnight.
  3. When ready to cook, heat up your oven or grill to 375 degrees. If cooking in the oven line a cookie sheet with parchment paper (do not use tin foil, it will stick). Bake or grill for ½ hour. Turn the wings over and baste with marinade. Cook for another 20-25 minutes.
  4. Let wings sit for 15 minutes or so before serving. Wings are great served at room temperature.
Recipe by Rocky Mountain Cooking at https://rockymountaincooking.com/2016/01/orange-chicken-wings/