Here is a new recipe for my "Wing" cookbook, which will be published next year. It is a take-off of the Crispy Orange Chicken I posted earlier.
Ingredients
Sauce
4 oranges juiced and zested
6 cloves of garlic, grated
2-inches of ginger, grated
1/3 cup of honey
1/3 cup of Soy sauce
4 tablespoons of unsalted butter, melted
3 tablespoons of rice vinegar
1 to 2 tablespoons of Chipotle Chili
2 tablespoons of onion powder
1 tablespoon ground yellow mustard
1/2 teaspoon of ground black pepper
Wings
2 lbs of chicken wings
1/4 cup olive oil
1 teaspoon of salt
1 teaspoon of black pepper
1/2 teaspoon of Chipotle chili
Directions
Preheat oven to 450 degrees.
Line a baking sheet with foil and place a rack on top of the foil. Spray the rack with non-stick spray.
Place all the sauce in a large jar and shake to combine.
Place the wings, olive oil, and spices in a large bowl and toss to coat. Transfer to the prepared baking sheet and roast for 20 to 30 minutes, turning the wings over every 5 to 7 minutes. Once crispy, remove from the oven.
Pour about two to three tablespoons of sauce into a large plastic container with a lid. Working in batches, place some of the hot wings in the container, close it, and shake to coat. Shake for about a minute, then remove to a platter. Repeat, adding sauce as needed, until all wings are coated.
Serve with dipping sauce of choice. Shown is an Orange/cucumber yogurt sauce.
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