BAKED CHICKEN WINGS WITH MARMALADE AND FRESNO CHILE
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.
Provided by Alex Guarnaschelli
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- 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.
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