Orange Ginger Honey BBQ Wings
A little recipe I came up with while watching a game. Really sweet and sticky with just enough heat!
A little recipe I came up with while watching a game. Really sweet and sticky with just enough heat!
- 1 teaspoon chili powder
- 2 cloves garlic minced
- 3 tablespoons olive oil
- 1 teaspoon cayenne pepper
- dry rub
- 3-4 pounds chicken wings seperated
- 3/4 cup reduced-sodium soy sauce
- 1 tablespoon ginger minced
- 1 splash apple cider vinegar
- 2 whole oranges (just the juice)
- 6 ounces honey
- 2 tablespoons sriracha
- 3 tablespoons five spices powder
- 1/2 tablespoon salt
- 1/2 tablespoon freshly ground pepper
- Carbohydrate 19.7127687960125 g
- Cholesterol 0 mg
- Fat 1.40721349056142 g
- Fiber 0.450790437116958 g
- Protein 0.825529430390981 g
- Saturated Fat 0.204304780092788 g
- Serving Size 1 1 Serving (39g)
- Sodium 343.326630308359 mg
- Sugar 19.2619783588955 g
- Trans Fat 0.0586387410044592 g
- Calories 88 calories
Step-by-step
- Preheat oven to 375.
- Separate chicken wings by breaking the joints and cutting between the bones.
- Combine dry rub ingredients and rub on each wing.
- Set on baking tray and bake at 375 for 25 minutes.
- In a medium saucepan saute the minced ginger and garlic in the olive oil. Stir in soy sauce, honey, juices of the two oranges (being careful not to let the seeds fall in), vinegar, ketchup, and Sriracha. Simmer until desired consistency.
- When wings are finished baking, toss in sauce. Serve immediately, garnish with green onions.
Simmering the glaze too rapidly will scorch the honey, turning the sugars bitter before the liquid evaporates to the proper coating viscosity. Maintaining a gentle medium-low heat allows the water content from the orange juice and reduced-sodium soy sauce to cook off steadily without burning the fructose. Crisp skin relies on rendering subcutaneous fat efficiently, which happens when wings are spaced apart on a baking tray heated to 375 degrees Fahrenheit for 25 minutes. Overcrowding the pan traps steam, softening the skin and preventing the dry rub spices from forming a proper surface crust. When fresh ginger and garlic are sweated in olive oil, their cell walls break down to release aromatic compounds into the fat, whereas dried powders lack the volatile moisture needed to soften properly during a brief sauté. Tossing the baked poultry into the saucepan immediately after removal ensures the surface pores remain open enough to absorb the sticky sauce. Balancing the heat from cayenne pepper and sriracha requires sufficient sugar from the honey to coat the tongue, slowing down capsaicin receptor binding and creating a harmonious flavor release.
