I was experimenting in my kitchen last night and came up with these sweet and tangy chicken wings. The verdict? The family LOVED it! For those of you who are scared of playing with your food, I'd like to challenge you to try it out just one time. You might come up with a masterpiece. I was that kid who'd stay seated at the table after everyone had finished their meal to mix leftovers (much to my moms chagrin). When caught, my mom would give me a stern warning. "Stop playing with your food!", she said. I can tell you now that old habits die hard as my little "food experiments" have never stopped. I just do it in a grander scale now. Why? Because I can (Mom can't stop me now. Hehehe!). Sometimes my experiments are a total fail (and end up in the abyss of flanked recipes). But when they do work, I share them (like this one). These wings are crisp to the bite yet succulent on the inside. The coating is sweet and tangy owing to the mix of ingredients used. Here's how you make them...
These are 30 chicken wings. That should be enough to feed 4-5 comfortably (if served with sides).
-Heavy-bottomed pan (I used an 8 quart cast iron Dutch oven).
-Candy/frying thermometer (to test the temperature of your cooking oil (optional).
-Heat-safe slotted spoon (for removing your chicken from the hot oil).
-Baking sheet lined with Aluminium foil.
-Large oven-safe bowl or plate lined with paper towels ( to absorb any excess fat from the chicken after frying).
-Large mixing bowl.
-4lbs chicken wings (bone in, skin on).
-Oil for frying (I used one 48Oz bottle of canola oil).
-1 1/2 cups (12 fluid ounces) of pure orange juice. I used a 12 OZ can of 100% frozen orange juice. You can find this in the frozen juice section at your grocery store.
-1 teaspoon salt.
-1 teaspoon freshly ground black pepper.
-1 Tbspn brown sugar.
-1 teaspoon ginger powder.
-1 teaspoon garlic powder
-1 tablespoon Worcestershire sauce.
-1/2 teaspoon chilli powder.
-1/2 teaspoon browning caramel. Optional. This is found in the ethnic aisle of the grocery store where the Jamaican foods are. If you can't find it, you can use molasses.
-1/2 teaspoon soy sauce.
-1 bay leaf.
-2 tablespoons chopped green onion plus extra for garnishing.
-2 stalks of celery (to garnish the finished dish).
-Preheat your oven to 200 degrees Fahrenheit (93 degrees Celcius). You'll need this to keep your wings warm as you fry the other batches.
-On heat slightly higher than medium, heat the oil in your pan. If you have a candy/frying thermometer, you want your oil to come up to 375 degrees Fahrenheit (190 degrees Celcius). If you don't have a candy/frying thermometer, drop a piece of white bread in the hot oil and if the bread turns brown in a 60 second count, your oil is ready for frying. Do not use oil that is not hot enough to fry or your chicken pieces will just sit at the bottom of the pan and absorb oil until the oil comes to temperature. This will result in greasy/soggy chicken :( . On the other hand, if your oil is too hot, you chicken will cook on the outside and be bloody and uncooked on the inside-eew!
-Thoroughly clean your chicken wings under running tap water and dry completely with paper towels.
Instructions For making The Orange Sauce:
-Pour the orange juice into your saucepan and bring to a simmer on medium heat.
-Add the bay leaf, chilli powder, brown sugar, garlic powder, ginger powder, Worcestershire sauce, browning sauce and soy sauce. Stir and simmer for about 8 minutes until the sauce comes to a boil and has slightly thickened. Remove and discard the bay leaf.
-Turn the heat down to "warm" add the chopped green onions and stir.
Goes well with creamy mashed potatoes, fries, coleslaw or just by themselves. I served mine up with some skillet potato wedges and homemade creamy coleslaw (both recipes coming soon)...TASTY!!!!!