Recipe courtesy of Alex Guarnaschelli
Baked Chicken Wings with Marmalade and Fresno Chile
Getting reviews...
- Level: Easy
- Total: 1 hr
- Active: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 728
- Total Fat
- 40 g
- Saturated Fat
- 12 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 1 g
- Sugar
- 33 g
- Protein
- 55 g
- Cholesterol
- 336 mg
- Sodium
- 943 mg
This is the kind of recipe where I have no idea how to gauge the number of servings. In my family, we wouldn't dare think of any less than 8 wings as a serving. You can either view that as a great solution or part of a problem…. Either way, this method of cooking chicken wings is perfect for a small batch to enjoy solo or a larger batch for a crowd. It's also nice to have a wing option that doesn't involve frying. The marmalade comes from the only single memory I have of my maternal grandmother cooking when I was a child. She roasted some chicken thighs and then brushed them with marmalade at the very last minute. They were sublime.
- Level: Easy
- Total: 1 hr
- Active: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 728
- Total Fat
- 40 g
- Saturated Fat
- 12 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 1 g
- Sugar
- 33 g
- Protein
- 55 g
- Cholesterol
- 336 mg
- Sodium
- 943 mg
Ingredients
Wings:
Sauce:
Directions
- Bake the wings: Position 2 oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 rimmed baking sheets with parchment.
- Place the wings in a single layer on a kitchen towel. Pat completely dry with another towel. Season them with salt. Transfer the wings to the prepared baking sheets in a single layer, leaving space between the wings. Bake until golden brown with crispy edges, 45 to 55 minutes.
- Make the sauce: Combine the marmalade, soy sauce, the 3 tablespoons vinegar, 2 tablespoons mustard and the hot sauce in a small saucepan. Place over medium heat, whisking gently, until warm, 1 to 2 minutes. Add water, if necessary, to loosen the sauce. Taste and add more vinegar or mustard if needed to heighten the acidity. Taste for seasoning. Set aside.
- When the wings are baked, pile them up on a serving platter. Whisk the scallions and Fresno chile into the sauce and drizzle generously over the wings.
