The sweet-and-sour sauce in this recipe was originally for pork spareribs, but my family has always enjoyed it this way. The longer the wings sit in the ketchup, ginger and orange marmalade sauce, the better they taste. They can be served warm or cold. -Lora Fletcher, Lyons, Oregon
- 25 whole chicken wings (about 5 pounds)
- 2 cups all-purpose flour
- 3 teaspoons seasoned salt
- 2 teaspoons garlic salt
- 1/3 cup vegetable oil
- 2 cups orange marmalade
- 1 cup ketchup
- 1/2 cup soy sauce
- 3/4 teaspoon ground ginger
- Cut chicken wings into three sections; discard wing tip section. In a large resealable plastic bag. combine the flour, seasoned salt and garlic salt. Add chicken wings, a few at a time, and shake to coat. In a large skillet, fry wings in oil, a few at a time, for 3-4 minutes on each side or until golden and crispy.
- Drain pan drippings; return all chicken to the pan.combine the marmalade, ketchup, soy sauce and ginger; pour over chicken and stir to coat. Cover and cook over medium-low heat for 10-15 minutes or until wings are well coated. Yield: about 4 dozen.
Originally published as Ginger-Orange Wings in Taste of Home October/November 2003, p31
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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