Orange-flavored Roasted Chicken Wings
The appearance of these chicken wings was very accidental. Because I was always worried about the quality of frozen meat, I had not bought chicken wings for almost two years. The day before yesterday, for some unknown reason, I suddenly wanted to eat chicken wings, so I went and bought some. As soon as I got home, I quickly washed and marinated the chicken wings before changing my clothes and washing two oranges. While peeling the orange peel, I suddenly thought of the orange-scented bones, so I quickly peeled off the orange peel and marinated it with the chicken wings. But I threw away part of the orange peel for me before, and the amount was not enough. When roasting, there was no extra orange peel to cover the chicken wings, otherwise the orange aroma would be stronger.
Recipe Recommendations
- chicken wings of 6
- orange peel of 2
- salt appropriate amount
- soy sauce appropriate amount
- salty and sweet
- roast
- three-quarters of an hour
- ordinary
Steps for Orange-flavored Roasted Chicken Wings
1
Peel off the orange skin and spread small pieces of orange peel on the chicken wings to marinate together. Keep large pieces of orange peel for later use.
2
Wash the chicken wings and draw a knife on the bottom for easy taste. Mix well with salt, soy sauce, pepper, and a little cooking wine. Spread on the orange peel and marinate for more than 30 minutes.
3
Pour a little oil into the pan, put the crushed rock sugar into the pan and stir-fry slowly over low heat to form a brown syrup. Remove the orange peel from the marinated chicken wings and pour them into the pan and stir-fry to color.
4
After coloring the chicken wings, pour a little cooking wine, add water and a teaspoon of soy sauce, cover and cook for about 5-8 minutes.
5
After the soup has thickened a little, pick up the chicken wings. Spread large pieces of orange peel on the grill and place the chicken wings on top of the orange peel.
6
Preheat the oven, place the grill at 200 degrees, heat it up and down, for 15 minutes, roast until the skin of the chicken wings is dry, and then baked.Orange-flavored Roasted Chicken Wings Make Tips
1) Cut the orange peel as thin as possible without white film. 2) The chicken wings are cooked first and then roasted because the marinating time is limited, so they are easy to taste when cooked first. If marinated for more than 4 hours, they can be baked directly in the oven. 3)If there is no oven, cook the chicken wings for a while longer, and finally heat the soup to thicken, you will have very delicious braised chicken wings. 4) When cooking chicken wings, it is best to pick them up before the soup thickens, dry them and send them to the oven. The skins will taste better. This time it was only a little overcooked, and the soup was a little thicker.