Spicy Lacquered Chicken Wings
Updated Jan. 30, 2023
- Total Time
- 1 hour, plus at least 1 hour’s marinating
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds meaty chicken wings, tips removed
- Salt
- 3tablespoons soy sauce
- 3tablespoons rice wine or sherry
- 3tablespoons brown sugar
- 1tablespoon grated ginger
- 6garlic cloves, minced
- ½teaspoon five-spice powder
- ¼teaspoon cayenne pepper
- ½teaspoon grated orange zest
- 1small cucumber, diced (about 1 cup)
- 6scallions, slivered
- 2 or 3small hot red chiles, very thinly sliced (or hot green chiles), optional
- 2tablespoons crushed roasted peanuts
- 1teaspoon sesame oil
- 1handful cilantro leaves
- 2navel oranges, sliced
Nutritional analysis per serving (6 servings)
529 calories; 32 grams fat; 8 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 7 grams polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 10 grams sugars; 42 grams protein; 797 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse the wings, pat dry, season lightly with salt and put them in a large bowl. In a separate bowl, whisk together the soy sauce, rice wine, brown sugar, ginger, garlic, five-spice powder, cayenne and orange zest, then pour over the wings and massage well. Let marinate for 1 hour at room temperature or refrigerate (overnight is fine) and bring to room temperature.
- Step 2
Preheat the oven to 375 degrees. Arrange the wings in one layer in a low-sided baking dish or roasting pan (or use 2 pans) and place on middle shelf. Every 8 to 10 minutes, brush the wings with the marinade from the pan, adding 3 or 4 tablespoons water to dissolve the juices as necessary. Continue until well browned, glazed and cooked through, about 40 to 45 minutes. The wings may be cooked ahead and reheated if desired.
- Step 3
Pile the wings on a warm platter. Quickly assemble the garnish. In a small bowl combine the cucumber, scallions, chiles, crushed peanuts and sesame oil. Season with salt, toss lightly and scatter over the wings. Sprinkle with the cilantro. Surround with orange slices and serve.
Private Notes
Comments
I have made these wings three times. My usual method for cooking chicken wings is to pat them dry, toss them in a bowl with a small amount of oil, salt, and pepper and cook them in the oven on a sheet tray at 450. They render the fat and get very crispy. I took all of the ingredients for the lacquer, and cooked it in a small pot on the stove top. When the wings were done, I tossed them into a bowl with the thickened sauce and they were amazing with the cucumber salsa and sliced oranges.
why dirty a food processor for the peanuts and waste the electricity when all you have to do is whack them (i.e. crush) with you meat tenderizer.
Made yesterday for the SuperBowl - turned out perfectly. I reduced heat to 350 and cooked for 45 mins, basting every 10 mins and turning chicken pieces over halfway through. Like other reviewers I did not add any water to the glaze. The final dish came out with a nice lacquered look, although it was golden brown, not red/orange. Suggest you do not skip the relish. Its spice and crunch nicely balances the sweetness of the glaze
When time is running short just use the whole peel instead of zesting it. Last time I made these wings I used the skin of a just eaten clementine instead. I think next time I’ll add 1/2 of an anise star to the cooked glaze method JG advocates.
I made a second batch of the marinade, added a little more brown sugar and cooked it down so it was syrupy and also basted the wings with that. Great recipe.
Make this in a quarter sheet pan. Oven temp closer to 400 degrees. Excellent.
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