With all those football games happening, I thought of making this awesome recipe for you. Now, I’m no fan of football, actually, I don’t even understand it but, that doesn’t stop me from sharing a recipe with you, right? I know this is not your typical “game food” but it sure is tasty and different.
This Asian-inspired wings, are really moist. Basically, I roast them over a wire rack set on a baking sheet with water to create steam. This allows me to cook the chicken for a long time until it’s falling off the bone without drying it out. I use this cooking technique quite often to roast a whole chicken, it gets rid of the fat, the skin gets very crispy while the meat remains very moist. It works great for me and I hope it works for you too!
18 chicken wings (regular size, wing tip cut off)
1 tbsp sweet paprika
1 tsp cumin
4 garlic cloves, mashed
1/4 cup olive oil
salt and pepper to taste
For the sauce:
3 cups orange juice
1 cup brown sugar
1 tbsp red pepper flakes (more if you like it spicy)
1 tbsp sesame oil
¼ cup soy sauce
Sesame seeds and chopped scallions for garnish.
In a bowl, place the chicken with the paprika, cumin, garlic, olive oil, salt and pepper. Cover and let it marinate in the fridge for at least 1 hour (or over night). When ready, Pre heat the oven to 450 ˚F then line a baking pan with foil and place a wire rack on top. Add 1 cup of water to the baking pan (to create steam for moist chicken wings). Arrange the chicken on top of the wire rack, spread them apart as much as you can. Bake for 1 1/2 hours (less time is the wings are small). Check once in a while to make sure the water hasn’t evaporated, if it has, just add more. Also, if the chicken is getting too dark, loosely place a piece of foil on top. When the chicken is ready, heat a frying pan, add the chicken (do this in batches) and add enough orange sauce to coat it, sautee it for one minute then place the wings on a serving platter, garnish with sesame seeds and scallions, serve with steamed rice.
To make the orange sauce:
Place all the sauce ingredients in a saucepan and let it boil until the sauce is reduced to half.