Orange Marmalade Chicken Wings

Sanity Chek

By
@sanity_chek

These are made in a pressure cooker. I have a 10 quart one. Because they are so good, expect people to eat double the amount you expect.

Buy chicken wings where the wing is already cut in 2 pieces. You can cook a whole wing, but I've noticed that folks are more comfortable with the smaller pieces.

Hot sauces: I use interchangeably Tobasco, Crystal or Franks brands. Pure hot sauce with no additional new-fangled flavors.

Broiling pan: I use a broiling pan to again allow any additional fats to run off the wings. Goal is to have them be healthier and as ungreasy as possible.


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Comments:

Serves:

3-4 adults

Prep:

10 Min

Cook:

35 Min

Method:

Pressure Cooker

Ingredients

4 lb
chicken wings
1/2 c
orange marmalade
3/4 c
hot sauce

ADDITIONAL BASTING SAUCE

1/2 c
hot sauce
1/2 c
orange/marmalad
1 c
reserved juices from pressure cooker

Directions Step-By-Step

1
In a 2-cup measuring cup mix together 3/4 cup hot sauce and 1/2 cup orange marmalade.
2
In the pot that comes with the pressure cooker, toss the chicken wings with the combined sauce from step 1.
3
Follow your pressure cooker directions, but simply lock the lid, set the steam/pressure release setting so it is closed, and hit the setting for Soups&Stews. (10-15 minutes depending on your cooker. Mine warms up for about 5 min and then cooks for 10 min. Total process is 15 min)
4
After the cooking process is complete, immediately release steam by opening the value setting on your machine. Release all steam and then open and remove the wings and arrange as many as will fit on a broiling pan.
5
Pour out the liquid juices and sauce inside the pressure cooker into large measuring cup. Let sit for a few minutes so that the grease or fat rises to the top. Skim that off and dispose.
6
Mix 1 cup of the reserve defatted juices from step 5 with 1/2 cup of additional hot sauce and 1/2 cup of marmalade. Baste the chicken wings with this mixture and put under a broiler for 5-10 minutes. Make sure the oven rack is not on the first row below the broiler, but the second row. You don't want them to cook too fast and burn. Keep an eye on them. Baste once or twice while under the broiler. Take out and turn the wings over, re-baste and return under broiler. Cook till crispy looking and just starting to burn. Remove and place on a plate while you repeat the process for the rest of the wings that didn't fit on your broiling pan the first time. Serve immediately.

About this Recipe

Course/Dish: Chicken, Poultry Appetizers
Main Ingredient: Chicken
Regional Style: American