Ginger-Orange Wings

Name: Ginger-Orange Wings
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 50 pieces
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

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

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

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, in batches, and toss to coat. In a large cast-iron or other heavy skillet, fry wings in oil, in batches, until golden and crispy, 3-4 minutes.
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.

Test Kitchen Tip

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

Editor's Note

Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.

Nutrition Facts

1 piece: 119 calories, 5g fat (1g saturated fat), 14mg cholesterol, 399mg sodium, 14g carbohydrate (9g sugars, 0 fiber), 6g protein.

Originally published as Ginger-Orange Wings in Taste of Home October/November 2003

Reviews

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Average Rating:

galinthewoods

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.
jeran22

Oct 4, 2010

very,very good