My hot wings are a foolproof way to curry a little favor with the men in my life. Thanks to tons of sweet (orange marmalade) and hot (Sriracha) flavors bursting through with every bite, these wings are a winner on game day…or any day of the week. —Jennifer Locklin, Cypress, TX
- 1 cup orange marmalade
- 1/2 cup minced fresh cilantro
- 1/2 cup Sriracha Asian hot chili sauce
- 1/2 cup reduced-sodium soy sauce
- 1/4 cup lime juice
- 1/4 cup rice vinegar
- 1/4 cup ketchup
- 1/4 cup honey
- 4 garlic cloves, minced
- 1 tablespoon minced fresh gingerroot
- 1 tablespoon grated lime peel
- 1 tablespoon sesame oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 pounds chicken wingettes and drumettes
- In a large resealable plastic bag, combine the first 14 ingredients. Add chicken; seal bag and turn to coat. 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. Yield: about 3 dozen.
Originally published as Gingered Sweet & Spicy Hot Wings in Simple & Delicious June/July 2013, p48
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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