This baked chicken wings recipe will render you tender sweet and sour wings. We will begin by roasting them and then add the sauce.
When cooking chicken wings I always cut the wing in three and freeze the flat tips. They are very bony and not fun to eat. However, you can use them to make homemade chicken stock so don’t discard them.
The secret to these wings is to roast them at a very high heat. You need to make sure they are very dry after you rinse them. This will assure that they crisp and not steam. Be generous with your salt and pepper and let them cook for about 20 minutes. Make sure that you are not piling the wings up on your pan. This will also make them steam instead of roasting and browning nicely.
Prep your sauce as the wings are roasting and have it ready to toss the wings in as soon as you take them out of the oven. You might have a feeling that they are not coating well but the sauce will stick to the wings as it cools down so no worries.
Here is what you are going to need in order to make these delectable baked chicken wings:
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!
4 wings – CALORIES 440.74; FAT 23.12 grs (sat 2.89; mono 9.6; poly 5.15); PROTEIN 28.12grs ; FIBER 0.17 grs; CARBS 27.36 grs; CHOLESTEROL 115.19 mg; IRON 2.14 mg; SODIUM 949.65 mg; CALCIUM 19.5 mg