As far as I am concerned, chicken wings are the perfect appetizer. You can make them in so many different varieties of flavors – like Bubba from Forrest Gump would say – BBQ chicken wings, Buffalo chicken wings, Sweet & Sour Chicken wings, Sticky wings, Spicy wings, Tequila Margarita wings – you catch my drift. I always cut the wing in three but do not use the tips. I freeze those and keep them for making low sodium chicken stock. Although most chicken wings are deep fried, I like roasting mine at very high heat and then tossing them in my sauce of choice. I find they are still crunchy and not as greasy. Make sure you pass these around with tons of napkins!
Makes about 24 wings
2 pounds chicken wings
½ tsp. salt
½ tsp. black pepper
2/3 cups orange marmalade
½ cup ketchup
2 TBS soy sauce
2 TBS molasses
2 TBS lemon juice
1 tsp. Worcestershire sauce
Rinse chicken wings. Separate the flat part of the wing from the drummette. Cut off the tips and keep for future use.
Heat oven to 425 degrees. Line a baking sheet with foil. Brush lightly with some oil.
Season the cut wings generously with salt and pepper. Place the wings on the sheet – in an individual layer – and roast for 15 to 20 minutes. Make sure you are not piling the wings on top of each other because they will steam rather than crisp.
While the wings are roasting – whisk together the orange marmalade, ketchup, soy sauce, molasses, lemon juice and Worcestershire sauce in a small pan. Bring the sauce to a soft simmer, stirring occasionally, until sauce thickens a bit.
Using tongs, carefully remove the wings from the pan into a bowl. Pour ½ of the sauce mixture into the bowl. Toss wings to coat well.
Return wings to baking sheet and cook for another 15 to 20 minutes – until crisp and fully cooked through.
Place cooked wings into a platter and serve with extra sauce for dipping. Enjoy!