Orange Glazed Chicken Wings

4
Angela Gray

By
@angiemath

This is a great appetizer for any occasion and is super easy to make. The orange marmalade and lime juice are a tangy combo and the hot sauce is the surprise KICK ! My family loved these and I hope you will too !

Blue Ribbon Recipe

Wings are one of my favorites and this recipe did not disappoint. The orange marinade and sticky orange glaze is unusual and made these wings so tasty. Grilling always adds great flavor too. These would be great at a cookout or tailgate. Yummy! Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 5 votes

Comments:
Serves:
24 wings / serves 4
Prep:
15 Min
Cook:
20 Min
Method:
Grill

Ingredients

  • ORANGE MARINADE

  • 1 c
    fresh squeezed o.j. or regular
  • 1/3 c
    fresh lime juice
  • 2 tsp
    hot sauce
  • 2 clove
    garlic, finely chopped or pressed
  • 1 Tbsp
    canola oil
  • 2 tsp
    salt
  • 24
    chicken wings and /or drummies
  • STICKY ORANGE GLAZE

  • 1 c
    orange marmalade
  • 1/4 c
    fresh orange juice
  • 2 Tbsp
    orange zest
  • 4 clove
    garlic, finely chopped or pressed
  • 2 Tbsp
    soy sauce
  • 3 Tbsp
    brown sugar
  • 2 tsp
    salt
  • 1/2 tsp
    black pepper

How to Make Orange Glazed Chicken Wings

Step-by-Step

  1. Add all of the marinade ingredients to blender and process till almost smooth.
  2. Pour marinade into a large ziplock bag or bowl with lid. Add chicken and let marinate in refrigerator at least 2 hours but overnight is best !
  3. Pre-heat your grill on medium high heat. Add chicken and cook 20 min or until chicken is cooked through.
  4. Mix together all ingredients for the STICKY ORANGE GLAZE. ***Reserve 1/3 Cup of glaze for use as a dipping sauce.
  5. Remove chicken from grill and put on a foil lined cookie sheet.
  6. Turn oven on low broil with rack lowered.
  7. Brush glaze over chicken wings and put into oven. WATCH carefully, this should take about 4 or 5 min. depending on broiler.
  8. Remove from oven when glaze is bubbly and slightly turning color.
  9. Place on a large platter and serve with reserved "dipping" sauce and cut up vegetables such as celery and carrots. Enjoy

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