Here’s your weekly Football Food Friday post!
Here’s a sweet and tangy twist on the popular Buffalo Wings, Mandarin Orange Chicken Wings. I followed Mark Bittman’s process for cooking wings, but created this glaze on my own. If you’re serving more people, just double or triple the recipe.
Prep Time: 5-10 minutes
Cook Time: About 1 to 1 ½ hours
Serves: About 24 Wings (2-4 servings)
2 lbs of chicken wings, each wing cut at the 2 joints (freeze the tips for stock)
1 tablespoon finely minced ginger
1 orange, zest and juice (you will need ¼ cup of fresh juice)
2 tablespoons melted butter
2 tablespoons mirin (or rice wine vinegar)
1 tablespoon soy sauce
1 teaspoon oyster sauce (optional)
2 tablespoons of neutral oil, such as safflower
Sea salt and fresh ground pepper
Preheat the oven to 375 degrees F.
While the oven preheats, spread the chicken wings out on a roasting pan in a single layer, drizzle with 2 tablespoons of safflower oil, sprinkle with salt and pepper and toss to coat all the wings.
Combine the 1 tablespoon minced ginger, orange zest, orange juice, 2 tablespoons melted butter, 2 tablespoons mirin, 1 tablespoon soy sauce, and the 1 teaspoon oyster sauce. Whisk to combine and set aside.
Roasted the wings in the oven for 30 minutes. Remove from the oven, baste with any pan juices, and carefully pour out any pan juices into a bowl. Turn the wings over.
Return the pan to the oven and cook for another 20 minutes. Baste again with pan juices and then carefully pour out the extra pan juices.
Increase the oven temperature to 450 degrees F. Drizzle the mandarin orange sauce over the wings and toss to coat. Spread out in a single layer and cook for another 10 minutes, toss ever 3 minutes to crisp all sides.
Serve hot or at room temperature.