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Ginger-Orange Wings Recipe

Ginger-Orange Wings Recipe

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
TOTAL TIME: Prep: 45 min. Cook: 10 min. YIELD:16 servings

Ingredients

  • 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

Directions

  • 1. Cut chicken wings into three sections; discard wing tip section. In a large bowl, combine the flour, seasoned salt and garlic salt. Add chicken wings, a few at a time, and toss 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.
  • 2. Drain pan drippings; return all chicken to the skillet. 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.
Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.

Recipe Note


Test Kitchen Tip

  • Use a second skillet if you're skillet isn't large enough to cook all the wings at one time.
  • Nutritional Facts

    3 each: 375 calories, 15g fat (4g saturated fat), 46mg cholesterol, 1217mg sodium, 43g carbohydrate (28g sugars, 1g fiber), 18g protein.

    Reviews for Ginger-Orange Wings

    Sort By :
    MY REVIEW
    galinthewoods User ID: 3317961 49923
    Reviewed Oct. 8, 2012

    "I halved the recipe and ended up making 2 batches of wings in my 12 inch skillet. The prep work went really fast, but do plan on at least the full cook time stated because you will probably end up cooking in batches if your pan isn't big enough. Very good recipe, though. Also good if you sub apricot jam for the marmalade."

    MY REVIEW
    jeran22 User ID: 5302497 90043
    Reviewed Oct. 4, 2010

    "very,very good"

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