Monday, April 9, 2012

Blood Orange Chicken Wings

Mark's parents got him a very cool gift. They got him a membership to a meat CSA. Once a month, we head up to the Tacoma Park farmers market and pick up a box filled with lamb shanks, pork belly, ground meat, and on and on and on. Our freezer and our bellies are stuffed to capacity. One particularly fun item that we received was fresh chicken wings. Super plump and very flavorful. The week before, I'd had one of my "moments" where I buy something ridiculous, thinking that it will inspire me to make something fantastic. Those poor blood oranges have been sitting on my counter all week, mocking me. Until I finally realized that I needed blood orange glaze for my wings. This glaze is sweet, so wait until the end to glaze your wings. You could do this in the oven, of course, but we went with the grill. They were spicy and sweet and the perfect spring dinner.
Blood Orange Chicken Wings
6 whole chicken wings or 12 wings pieces (legs and wings separated)
2 blood oranges
1 Tbs. honey
1 garlic clove
1/4 tsp. red pepper flakes
1/2 tsp. salt
1/4 tsp. pepper
1. Juice the blood oranges and place the juice into a small saucepan.
2. Grate or finely chop the garlic and add it along with honey, pepper flakes, and salt & pepper.
3. Cook on medium heat for 10 minutes, until the mixture has reduced by about half and has thickened into a nice syrupy glaze.
4. Sprinkle your wings with olive oil, salt and pepper and cook them on your grill for about 15 minutes per side, until they are beginning to get crispy and done.
5. Apply the glaze and let the wings continue to cook for about 2-3 minutes per side (glaze each side) until the glaze is caramelized.

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