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Orange-Glazed Chicken Wings

Source of Recipe

From "Jubilee" by Toni Tipton-Martin


Recipe Introduction

"The chefs Alexander Smalls and J.J. Johnson take much inspiration from the combination of Asian and African flavors, as they showed us in their James Beard Award-winning cookbook, Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day. This recipe, though, for orange-spiked barbecue wings, is a cousin to a dish they served at Minton's in Harlem, where the talented chefs fried their wings until golden crisp before tossing them in homemade jam. In this case, the wings are roasted with a sweet-savory orange marmalade glaze."

List of Ingredients

◦ 4 pounds chicken wings
◦ 3 tablespoons orange marmalade
◦ 1 tablespoon light brown sugar
◦ 1 tablespoon soy sauce
◦ 1 tablespoon fresh lemon juice
◦ 1 � teaspoons salt, or to taste
◦ 1 teaspoon black pepper
◦ � teaspoon smoked paprika
◦ � teaspoon ground cumin
◦ � teaspoon dried oregano
◦ � teaspoon garlic powder
◦ Cola Barbecue Sauce (optional; recipe follows), for serving


Recipe

With a sharp knife, separate the wings into three pieces by inserting the knife between the drumette and the "flat," and then in between the flat and the tip. Discard the tips, or save them for stock.

In a large bowl, or plastic zip-top bag, combine the marmalade, brown sugar, soy sauce, lemon juice, salt, pepper, smoked paprika, cumin, oregano, and garlic powder. Add the wings to the marinade. Let stand at least 30 minutes, or ideally refrigerate, covered, up to 8 hours.

Preheat the oven to 375� F.
Line two 15 x 9-inch rimmed baking sheets with foil. Place a wire rack in each pan.

Reserving the marinade, use tongs to place the wings on the racks with a little space between them. Brush them with the marinade and roast until lightly browned, about 30 minutes. Turn and roast for 30 minutes more, then turn again. Roast until the wings are well glazed, 10 to 15 minutes longer.

Serve immediately.
If desired, pass barbecue sauce on the side.

Serves 4 to 8



❧ Cola Barbecue Sauce:

◦ 2 tablespoons butter
◦ 1 � cups ketchup
◦ 3 tablespoons brown sugar
◦ 6 tablespoons cider vinegar
◦ � cup Worcestershire sauce
◦ � teaspoon cayenne pepper
◦ � teaspoon salt
◦ � teaspoon paprika
◦ 2 teaspoons liquid hickory smoke
◦ 1 cup cola

In a small saucepan, combine the butter, ketchup, brown sugar, vinegar, Worcestershire sauce, cayenne, salt, paprika, and liquid smoke. Bring to a boil, then reduce the heat to simmer.

Add the cola, cover, leaving a little vent for steam, and simmer very gently, stirring occasionally, until thick enough to cling to a spoon, about one hour.

Makes about 1 � cups