Gingered Sweet & Spicy Hot Wings
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, Texas
Reviews
The sauce is FABULOUS! It doesn't work as well as a marinade, though, because it doesn't really impart taste into the chicken. Put all ingredients - but the chicken - in a sauce pan and heat until thickened. Stir often.I use a tube of cilantro Vs fresh. The whole tube. If you like really spicy, 1/2 cup of Siracha as noted is great. We cut that by not-quite half (and we both like heat). Don't completely cut out the Siracha as it adds a nice taste beyond heat.I use the sauce as:1. A dipping sauce with wings. Delish. Just salt/pepper the wings and bake at 425 F for 35-45 minutes. (I like to finish wings on the grill so I cook in the oven for the shorter time. FWIW).2. To cook breasts. Salt/pepper the breasts. I pound to flatten just to an even height but it's not required. Brown both sides and put into a dish. Spoon sauce over chicken (don't drown it) and bake at 350 F for 30(ish) minutes, depending on how thick they are. Serve with more sauce.The sauce is really good! Enjoy!
Very good. Boiled marinade and used as dipping sauce. Awesome.
I made these last night for our Friday night appetizer supper. They rock the house! My gang gave it 5 stars and have printed this out and added to my recipe collection.
No comment left
No comment left