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Preheat oven to 425°F (220°C).
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Cut off wing tips. You can save them for stock or discard. Cut wings into two by separating at the joint.
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Mix together marmalade, vinegar, soy sauce, minced garlic, lime juice and cayenne. Place marinade and wings in a plastic resealable bag and seal. Coat evenly by moving wings around in the bag. Marinate wings in refrigerator for at least an hour or preferably overnight.
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Spray a baking pan with vegetable oil spray and spread wings out on tray.
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Pour marinade from bag into saucepan and bring to a boil. Gently boil marinade for a couple of minutes. Use cooked marinade for basting wings.
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Roast wings until skin is crispy and brown, about 40 to 50 minutes. Baste after 15 minutes and 3 more times until fully cooked through, the juices run clear when pierced, and reads 165°F (74°C) on a meat thermometer. Remove from oven and serve.
Recipes
Marmalade Soy Chicken Wings
The oranges in marmalade pair wonderfully with the soy sauce in this recipe, creating a finger-licking good glaze you’ll need plenty of napkins for.
Ingredients
- Serves: 6
- Cook Time:
- 24 chicken wings
- 1/2 cup (125 mL) orange marmalade
- 2 tbsp (30 mL) rice vinegar
- 1 tbsp (15 mL) low-sodium soy sauce
- 1 tbsp (15 mL) garlic, minced
- 1 tbsp (15 mL) lime juice
- 1/4 tsp (1.25 mL) cayenne pepper
Instructions
Chicken wings are a popular favourite with both kids and adults. They are high in fat and calories so enjoy them as an occasional treat as part of your overall healthy diet. Serve wings with sticky Japanese short grain rice and a green salad.
Nutrition Info
- Per 235 g serving Amount
- Calories 520
- Protein 36 g
- Fat 32 g
- Saturated Fat 9 g
- Carbohydrate 20 g
- Fibre 0 g
- Sugar 18 g
- Cholesterol 150 mg
- Sodium 250 mg
- Per 235 g serving % Daily Value
- Potassium 9
- Calcium 4
- Iron 10
- Vitamin A 6
- Vitamin C 4
- Vitamin B6 39
- Vitamin B12 31
- Folate 5
- Magnesium 15
- Zinc 29
