Orange Chicken Wings
Makes a tasty appetizer for any get together.
Serves: 10Hands-on: 30 minutesTotal: 30 minutesDifficulty: Easy
- 4 lbs. chicken drumettes
- 1⁄2 tsp. salt
- 1⁄4 cup orange juice
- 2 Tbsp. grated fresh ginger
- 3 Tbsp. vegetable oil
- 5 cloves garlic, finely chopped
- 2 fresh red jalapeño peppers, seeded and very finely chopped
- 2 tsp. ground cumin
- Preheat oven to 500°F. Line 2 baking sheets with aluminum foil.
- Cut off the wing tips from the wings to make drumettes if necessary. Arrange the drumettes on the foil, trying not to overlap them. Season with salt and pepper. Place the baking pans on the top rack of the oven until brown, about 5 minutes. Turn the drumettes over and return to the oven to brown for another 3 minutes. Transfer the drumettes to paper towels and set aside, saving the pans.
- Bring 1⁄4 cup of water to a boil, then stir in the orange juice. Combine this mixture with the ginger and 1 cup of water in a blender or food processor; purée to a smooth consistency.
- In a large heavy skillet, heat the oil over medium-high heat. Add the garlic and cook until softened, about 2 minutes (be careful not to burn the garlic; reduce the heat if necessary). Reduce the heat and stir in the jalapeños, cumin, and about 1 teaspoon of salt. Add the orange-ginger mixture to the pan and stir to mix. Turn up the heat, bring to a boil, and reduce the liquid until the sauce is thick, like salsa. Adjust seasoning to taste.
- To serve, arrange the wings on a serving platter and top with the warm sauce. Serve additional sauce on the side.