Marmalade Soy Wings Recipes

Steps:

• Cut wings into three sections; discard wing tip sections. In a small saucepan, combine the marmalade, water, lemon juice, soy sauce, horseradish and garlic. Bring to a boil; cook until liquid is reduced to about 3/4 cup., Meanwhile, in a large resealable plastic bag, combine the flour, salt, paprika and pepper, add wings a few at a time, and shake to coat., In an electric skillet or deep fryer, heat oil to 375°. Fry wings, a few at a time, for 3-4 minutes on each side or until no longer pink. Drain on paper towels. , Transfer wings to a large bowl; add sauce and toss to coat. Serve immediately.

Steps:

• In a large bowl, combine the first 14 ingredients. Add chicken; turn to coat. Cover and refrigerate 8 hours or overnight., Preheat oven to 375°. Drain chicken, discarding marinade. Transfer chicken to two greased 15x10x1-in. baking pans. Bake 35-45 minutes or until juices run clear.

Steps:

• Preheat oven to 400 degrees. Season wings with salt and pepper, toss with oil, and arrange in a single layer on a parchment‐lined rimmed baking sheet. Roast, flipping once, until golden and cooked through, about 45 minutes. Meanwhile, whisk together marmalade, mustards, and cayenne.
• Brush wings all over with marmalade mixture; return to oven and roast until caramelized, 10 to 20 minutes. Let cool slightly, then sprinkle with scallions and serve.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Set a wire rack inside a large foil-lined rimmed baking sheet; arrange chicken wings on top.
• Bake in the preheated oven until wings are no longer pink at the bone and the skin is crispy, 45 to 50 minutes.
• Mix orange marmalade and chili sauce in a large bowl until thoroughly combined. Add cooked wings to marmalade-chili sauce and toss until well coated. Plate wings and pour extra sauce on top.

Steps:

• Cut chicken wings into three sections; discard wing tip sections. In a bowl, combine the soy sauce, marmalade, garlic, ginger and pepper. Cover and refrigerate 1/2 cup marinade for basting.
• Place remaining marinade in a large resealable plastic bag. Add wing sections; seal bag and toss to coat evenly. Refrigerate for 8 hours or overnight.
• Drain and discard marinade. Place chicken wings in a greased 15x10x1-inch baking pan. Bake, uncovered, at 350 for 15 minutes.
• Baste with a third of reserved marinade; bake 15 minutes longer. Turn wings and baste; bake 15 minutes longer. Baste with remaining marinade. Bake 10-12 minutes more or until chicken juices run clear.