Wings aren't just for football season. We love this recipe, adapted from LuckyPeach's Chicken Issue:
What you'll need:
- 1/3 cup + 1 tbsp. orange juice
- 1 tbsp. orange zest
- 2 tbsp. soy sauce
- 2 tbsp. light brown sugar
- 1 tbsp. rice vinegar
- 1 tsp. fresh ginger, chopped or grated
- 1 tsp. garlic, chopped or grated
- 1/4 tsp. toasted sesame oil
- 1/4 tsp. red pepper flakes
- 1/4 cup water
- 2 lbs of chicken wings
- Kosher salt, to taste
- 1 tbsp. neutral oil
- 1 tsp. cornstarch
- 1 tbsp. toasted sesame seeds
Optional: white rice
- Whisk your orange juice, orange zest, soy sauce, brown sugar, vinegar, ginger, garlic, sesame oil, red pepper flakes, and water into a small bowl. Whisk until the sugar is dissolved.
- Season the chicken with salt, to taste. Heat oil of choice in a large skillet or wok over medium-high heat. In 2 batches, add the chicken wings and cook, turning frequently in the pan, until they are golden brown. This should be about 4 minutes.
- Add half the sauce and bring it to a simmer. Reduce heat to medium and gently simmer, until the chicken wings are cooked and the sauce has reduced by 1/3. About 10-12 minutes.
- Stir the cornstarch with the remaining tablespoon of orange juice in a bowl. Stir half the mixture into the sauce and return to a full boil. Fold wings in the sauce until coated. Repeat with the second batch. Combine the two batches of chicken, sprinkle with sesame seeds, and toss again.
- Serve with white rice.