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I've tried using Fukien Chinese Cooking Wine in place of the Rice vinegar. I prefer the rice vinegar, although the use of Shaohsing Rice Cooking Wine is really interesting, and I can recommend it for a very Chinese personality because it works really well with the Five Spice Powder.
I've made this glaze without the red pepper flakes. I prefer the heat from the pepper flakes to balance the sweetness.
You can try 1 Tbs Sambal Balek, even Sriracha rather than the red pepper flakes. I prefer the flakes.
 Asian-inspired Orange Glazed Chicken Wings - make way more than you think you'll need! |
 6 ounces of frozen OJ and some red pepper flakes... |
 ...add the rice wine, honey, Tamari (or soy) Sauce and the Hoisin Sauce and simmer til thick |
 Lay all the chicken on a parchment papered cookie sheet (or sheets) |
 Bake for 80 minutes, turning every 20 til the pieces look like this, then glazed 'em! |
 Just a few special ingredients take chicken wings to a whole new level. |
 A hearty Tbs of fresh, fragrant orange zest finishes the glaze |
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Just make PLENTY for those Bowl Games! I had one trim couple eat 4 lbs and then look for more. This is very simple, but does take some lapsed time because I bake the wings, so the skin is crisp, yet the meat is moist and very tender.
No eggs, flour, oil or milk are used in this recipe.
This recipe makes enough glaze to coat 4-10 pounds of wings. You can simply double all the glaze ingredients (except for the Five Spice Powder) and coat 12-16 pounds of wings. One sheet will hold about 4 lbs. of wings.
But the glaze keeps in the 'fridge for a week or two, due to the presence of the vinegar, so it can also make a huge impact on a pork tenderloin or roast...
We'll just do 4 pounds of wings here, but remember what I said about these things disappearing fast. If you need to bake in 'shifts', I urge you to forgo all microwave reheating prior to serving - cooked chicken reheated by microwave can end up tough and stringy! Keep the wings warm by low oven heat until serving. Trust me - people will eat these cold.
Ingredientes
- 4 lbs chicken wings, tips discarded and cut in half at the joint
- 4 Tbs honey
- 2 Tbs Tamari Sauce (gluten free works well here)
- 2 Tbs rice vinegar
- 6 Tbs Hoisin Sauce
- 1 6oz can of frozen orange juice
- 1 Tbs fresh orange zest
- 3 tsp SouthWest Brand Asian-Essence HotchaRatcha Pepper Sauce (substitute: 1 Tbs of red pepper flakes - adjust either seasoning +/- to your heat palate tolerance)
- 1/8 to 1/4 tsp Five Spice Powder (this is a potent spice combo, so use it sparingly at first. I suggest tasting the glaze after 10-12 minutes to see if the lesser amount suits your taste - you can always add a pinch (1/16th) more, if desired.
Direcciones
- Soak the wings in lightly salted cold water for 10 minutes, rinse, pat dry and wrap in paper towels. Refrigerate for 1 hour.
- Preheat the oven to 425^
- MAKE THE SAUCE:
- Combine the honey, orange zest, Tamari Sauce, Hoisin sauce, rice vinegar, orange juice concentrate, 5 spice powder, and your choice for the 'heat' in a sauce pan and heat over med low to reduce a little and thicken, whisking.)
- THE WINGS:
- Line a cookie sheet (or sheets) with parchment paper
- Lay the wing pieces out on the sheet - skin down
- 1. Bake for the 1st 20 minutes
- Remove from oven and turn each piece over
- 2. Bake for the 2nd 20 minutes
- Remove from oven and turn each piece over
- 3. Bake for the 3rd 20 minutes
- Remove from oven and turn each piece over
- 4. Return the sheet to the oven for 20 minutes and glaze the wings after the 4th bake
- Have a stainless bowl with some thickened glaze in it, add the chicken and turn well to coat. When you are ready to serve, use tongs to move the glazed pieces into a nice serving dish.
- Now, watch 'em disappear!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 363g | |
| Recipe makes 4 servings | |
| Calories 754 | |
| Calories from Fat 361 | 48% |
| Total Fat 40.06g | 50% |
| Saturated Fat 11.12g | 44% |
| Trans Fat 0.47g | |
| Cholesterol 189mg | 63% |
| Sodium 1021mg | 43% |
| Potassium 810mg | 23% |
| Total Carbs 49.73g | 13% |
| Dietary Fiber 1.6g | 5% |
| Sugars 44.01g | 29% |
| Protein 47.57g | 76% |
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27 de Enero de 2016I just made this sauce today, and in spite of me it turned out beautifully! I was gathering all of my ingredients when I realized that I didn't have any Hoisin sauce and had to make some from scratch. This took a little more time, but still came together quickly. Very nice, Amos! Thanks for sharing!
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