| Portions |
|---|
| 4 |
Ingredients
For the Wings
- 4 lbs (or 1.8kg) split chicken wings, tips removed
- 2 tbsp baking powder
For the Spicy Orange Sauce
- 1 tbsp orange marmalade
- 1 tbsp honey
- 2 tsp chili crisp
- 2 tbsp soy sauce
- Fresh chopped cilantro for garnish
For the Gar-Par Sauce
- ½ cup unsalted butter, melted
- ½ cup Parmigiano-Reggiano, grated
- 2 tsp fresh lemon zest
- ½ tsp dried dill
- 1 tsp garlic powder
- 1 tsp fresh cracked black pepper
- Fresh chopped parsley for garnish
Directions
- Preheat oven to 425ºF. Working in batches, carefully dry the chicken wings with paper towel and place them in a large mixing bowl. Toss the wings with baking powder, season with salt and pepper, and set aside. Liberally spray two wire racks with cooking spray, and place them on two baking sheets. Place the chicken wings on the wire racks, and cook in the oven for 40 minutes, flipping half way through, and until a thermometer inserted into the thickest wing reads 165ºF.
- To make the spicy orange sauce, add all ingredients, except for the cilantro, in a large mixing bowl and whisk to combine. Set aside
- To make the gar-par sauce, add all of the ingredients in a large mixing bowl, except for the parsley. Set aside.
- Divide the wings into two batches and place them in each mixing bowl. Toss to combine, garnish with the fresh herbs and serve immediately.