Orangeglazedchickenwings Recipes

Steps:

• Cut chicken wings into three sections; discard wing tips. In a large resealable plastic bag, combine the soy sauce, orange juice and garlic powder; add wings. Seal bag and turn to coat. Refrigerate overnight. , Drain and discard marinade. Place chicken wings in a greased foil-lined 15x10x1-in. baking pan. Bake at 350° for 1 hour or until juices run clear and glaze is set, turning twice.

Steps:

• For the orange citrus glaze: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
• For the chicken: Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet.
• Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5 minutes intervals. Let rest 5 to 10 minutes before serving. Reserve the remaining glaze for Roasted Asparagus with Orange Glaze.
• For the asparagus: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
• For the asparagus: Place a rimmed baking sheet in the oven and preheat the oven to 400 degrees F.
• Toss the asparagus with the olive oil in a large bowl and sprinkle with salt and pepper. Add the asparagus to the hot baking sheet and cook until tender, about 10 minutes.
• Transfer the asparagus to a serving platter. Drizzle with 1/3 cup of the orange citrus glaze and sprinkle with some orange zest.

Steps:

• Preheat oven to 400°F. Spread chicken breasts with marmalade. Measure 1/3 cup coating mix; place in shallow dish. Coat both sides of chicken with the coating mix.
• Place orange slices in 13x9-inch baking dish; top with chicken.
• Bake 25 minutes or until chicken is cooked through. Serve with green beans and rolls.

Steps:

• In a large, resealable bag, mix the orange juice concentrate, lemon juice, hoisin sauce, vegetable oil, sugar, ginger, and fresh garlic. Add chicken wings, seal, and shake to coat evenly. Refrigerate overnight.
• Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
• Spread wings on foil with marinade, and bake for 45 minutes, until brown and shiny. Transfer to serving platter, and garnish with green onions.

Steps:

• Heat oven to 400°F.
• Spread chicken with 2 Tbsp. marmalade. Empty coating mix into shallow dish. Add chicken; turn to evenly coat both sides of each breast. Place in 13x9-inch baking dish.
• Bake 25 min. or until chicken is done (165ºF).
• Mix dressing and remaining marmalade. Add to spinach; toss to coat. Place on 4 serving plates. Top spinach on each plate with 1 sliced chicken breast and 1/4 of the oranges.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk orange juice, vegetable oil, orange zest, paprika, mustard, and salt in a bowl. Arrange chicken breast halves in a baking dish; pour orange juice mixture over chicken.
• Bake chicken breasts until no longer pink in the center and juices run clear, 30 to 45 minutes, basting with orange glaze every 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Place a 6-quart saucepan with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.
• Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
• Preheat the oven to 425 degrees F.
• Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
• During the last 20 minutes of cooking the chicken, place the orange juice concentrate, hoisin sauce, honey, soy sauce, rice wine vinegar and red pepper flakes into a small saucepan, stir to combine and bring to a simmer over medium-high heat. Reduce the mixture to about 1/2 cup, approximately 5 to 10 minutes. Remove from the heat and allow to cool at least 5 minutes.
• Remove the wings from the oven and transfer to a large mixing bowl along with the glaze and toss to coat. Serve warm.

Steps:

• Put oven rack in middle position and preheat oven to 450°F. Line a large shallow (1-inch-deep) baking pan with foil, then oil foil.
• Stir together marmalade, mustard, soy sauce, and lemon juice in a small bowl.
• Pat chicken dry and sprinkle with salt and pepper. Roast chicken, skin sides up, in baking pan until golden and just cooked through, about 30 minutes.
• Turn broiler on and spoon marmalade mixture over chicken, then broil chicken until glaze is bubbling and browned, 3 to 5 minutes.

Steps:

• Dip chicken in egg, then coat with crumbs. Place on afoil lined baking sheet. Bake 400F - 20 minutes. Mix sugar, orange juice and seafood sauce making sure sugar is disolved. Pour over chicken and continue baking 25 - 30 mintes turning 1/2 way. Optional Dip for the wings 1 cup sour cream 1 tbsp orange rind, grated 1 tbsp honey

Steps:

• For glaze, whisk together first 4 ingredients in a microwave-safe bowl; stir in marmalade. Microwave, covered, on high until thickened, 2-1/2 to 3 minutes, stirring occasionally., Pound chicken breasts to 1/2-in. thickness; sprinkle with garlic salt. In a large skillet, heat oil over medium heat; cook chicken until a thermometer reads 165°, 5-6 minutes per side. Top with glaze.

Steps:

• Heat oil in a large non-stick skillet over medium high heat.
• Add wing pieces and cook until golden brown on all sides, about 6 to 10 minutes.
• Drain excess liquid before adding sauce ingredients.
• Mix remaining ingredients and add to skillet, stirring to coat chicken well.
• Cook on medium heat until chicken is well coated and sauce thickens, about 8 to 10 minutes.
• You can also cook them in a crock pot, on low setting.
• The meat just falls off the bone.

Steps:

• Preheat oven to 350 degrees F. Place chicken in large zip lock bag.
• In small bowl, mix orange marmelade, teriyaki sauce, and crushed red pepper together. Pour over chicken, coat well.
• Place chicken in single layer on large metal pan (a cookie sheet works fine). Bake at 350 degrees for approximately 30 minutes or until juice runs clear. Sprinkle with salt and pepper if desired.
• note: I always stick mine under the broiler for a few minutes, turning once, because I like my wings to be crispy. You could also do these on a grill.