"Easy and delicious, this spicy orange chicken wing sauce will give you an alternative to going out for your favorite spicy orange chicken dish." — Chef John
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Asian chile pepper sauce
Great recipe...I added 4 cloves of fresh garlic. I think what really makes this over the top is...what you do to the chicken before the sauce. Seasoning the chicken before they go in the oven is key. I use, cayenne pepper, tex mex seasoning, montreal steak spice, salt & pepper and chinese five spice seasoning. Make sure you add these spices to both sides of the wings, and oven bake these babies. Make sure the sauce you've made and chicken wings are both hot when you mix together. No regrets here, and no wings are either. Happy New Year!!!
Disappointing, won't make again.
I was asked to make chicken wings for 2012 Superbowl party. I'd never made them before, nor paid attention to them at other parties. I found this video by Chef John & made them off the video directions, replaying it several times to get the gist. (2nd time see recipe) In the sauce, I also added his suggested 2 finely chopped/ mashed garlic cloves. That’s the easy part! (15 minutes? Make sauce after wings are baked.)
I bought two, 4-lb bags of Wayne Farms frozen Wingettes (no tips). [8 lbs made 40 pieces] Thawed. Washed, cut off extra skin, seasoned & floured (30 min). Baked to very crisp in the oven, a 1 & a1/2 hr process @ 450 degrees, turning often.
One thing I did was to place them small bunches, from oven to stove-top simmering sauce for 5 minutes. These few minutes soaked sauce into wings and I think was key to their infused, succulence. Arranged into two 7X12 Pyrex dishes so they could be warmed separately. Provided a water bowl with cut lemon for 'finger-dipping..."
A chef was present at party who caters & owns a popular deli. She took a photo & emailed her boyfriend that he was missing “the best wings she'd ever had!” [Helpful as I had no comparison]
Now when making second time, I see that I didn't have to 'glub-guess’ the recipe from video! Hope they turn out as good as my 1st guesstimate.
Wings were spicy & sweet-- but not too sweet. Absolutely delicious. Now, I will notice wings at parties & doubt any will compare.
yummers!! i didn't have marmalade, but used a small can of mandarin orange slices. i put the sauce on boneless skinless chicken thighs and baked them. i boiled some vermicelli with leeks, snap peas....just a dash of fish sauce...and put the chicken on top....sooooo goood!
I made this to serve on grilled chicken. Once the chicken was almost finished, I glazed it with the wing sauce. Tastes great on a dinner salad!
I cooked the chicken wings my usual way- barely seasoned and naked on a lipped cookie sheet in the oven at 425 for about an hour. Then I made this sauce and tossed the wings. I made it basically EXACTLY as stated except used half the amount of sriracha- for the kids sake (but we had a bottle at the table for us). This is a really great recipe! I looked at it in the pan and thought it did not look like much so I doubled it. MISTAKE. A little goes a long way of this stuff! Oh well, I will just use the leftovers for a slow cooker meal I think. (shredded orange chicken breast, anyone??) Seriously finger lickin' deliciousness.
This was a good alternative to chicken wings. Wasn't as spicy as I thought they would be. Probably needed to add more chile pepper sauce. I will definitely try this again.
The best wing sauce I have EVER tried or made. I use it on drumsticks, wings, chicken tenders, everything! Thanks.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Orange Chicken Wing Sauce
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 2
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