Melissa's Chefs
Sticky Chicky Wings with Kishu Mandarin Glaze
Sticky Chicky Wings with Kishu Mandarin Glaze
Rated 5.0 stars by 1 users
Category
Entrees
Cuisine
Asian
Servings
3-4 servings
Prep Time
15 minutes
Cook Time
55 minutes
Mandarins represent happiness and prosperity, and Lunar New Year falls during peak season, when the fruit is fresh and juicy. We’re all for the idea that eating more of them will bring bliss!
Ingredients
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3 pounds Chicken Wings
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¼ cup Kishu Mandarin Zest
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2 cups Kishu Mandarin Juice (from about 6 mandarins)
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½ cup Soy Sauce
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¼ cup Honey
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1 tablespoon Fresh-Grated Ginger
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3 cloves Garlic, minced
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½ cup Cilantro leaves
Directions
Pat chicken wings dry with a paper towel, sprinkle with salt and pepper and place in a large zip-top bag. In a small bowl, whisk together mandarin zest and juice, soy sauce, honey, ginger and garlic. Add the dried chiles. Pour the marinade into the bag with the chicken and close the top. Massage well to distribute. Marinate for 1 hour at room temperature, or for up to a day in the refrigerator.
Heat oven to 375° F. Coat a large, rimmed baking sheet with nonstick spray. Arrange the wings in a single layer on the baking sheet (use two if necessary) and pour the marinade over the chicken. Place on a middle shelf in the oven. Bake until wings are cooked through and reach an internal temperature of 165° F, about 40 to 45 minutes, turning chicken half way through cooking.
Remove baking sheet from the oven and transfer wings to a platter. Carefully pour remaining marinade into a saucepan and cook to reduce. (If necessary, add ¼ cup of water or chicken stock to the baking sheet to loosen the tasty browned bits.) Once the marinade in the saucepan thickens, pour over the wings. Garnish with cilantro leaves.
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Filed in:
Chinese Lunar New Year,
Cilantro,
Dried de Arbol Peppers,
Dried Japones Peppers,
Entrees,
Garlic,
Ginger Root,
Kishu Mandarins,
LNY,
Lunar New Year,
Sticky Chicky Wings with Kishu Mandarin Glaze
