Easy Sticky Marmalade Chicken Wings for a quick and satisfying weeknight dinner. Inspired by Asian flavours, these delicious chicken wings cook very quickly with just pantry ingredients. Another great way to use up that bottle of marmalade in your fridge!
Easy Sticky Chicken Wings Inspired By A Famous Chinese Dish
A soy-glazed orange duck with Chinese 5-spice is often very popular at Asian restaurants. I don’t know what the origin of this dish is but it sounds suspiciously like an Asian riff on the famous French Duck a l’orange dish. I have taken all those flavours and the delightful mix of cuisines and put them in a quick 30-40 minute dinner recipe that basically cooks itself and saves the day when I have very little time after work.
I first started testing this recipe for my cookbook Tasty Express (which also has a sticky chicken wings recipe). I saved this one for the blog as it is more of an everyday kind of recipe. I like using organic chicken wings as they cook very quickly. You can of course use Maryland pieces or thigh with the bone in.
The premise of this dish is very simple. Marinade the meat and pop it in the oven to roast. Make the sauce by mixing ingredients in one pan and gently simmering them until warmed and thickened. And that is pretty much it. When ready to serve, pour the sauce over the meat and garnish.
And because I am a Pescatarian/Vegetarian, I make a double batch of the sauce. I have two pans going at once. I swap the chicken for cauliflower (which gets roasted the same way as stipulated in the recipe). Or, I’ll pan fry big slices of Portabello mushroom and tofu or salmon for my meal. The sauce is truly beautiful and fragrant. It is one of my favourite Asian sauces to cook and eat. I always use Beerenberg Australian Orange Marmalade for the sauce. The combination of marmalade with ginger, garlic and Chinese 5-spice powder is utterly delicious.
The sauce can also be made ahead and stored in the fridge for up to 3 days. Very convenient to have on hand for a quick meal. I hope you make this delicious dish. Let me know how you go by leaving a comment/rating below. Happy Cooking!
for the chicken
- 1.2 kg chicken wings, whole
- Sea salt flakes
- Freshly cracked black pepper
- 1 tablespoon olive oil
for the sauce
- 1 teaspoon olive oil
- 1 tablespoon grated ginger
- 1 tablespoon minced garlic
- ½ teaspoon red chilli flakes
- 120 g marmalade
- 1 teaspoon Chinese 5-spice powder
- 2 tablespoons white vinegar
- 2 teaspoons light soy sauce
- ¼ cup orange juice
- ¼ cup stock + 1 teaspoon cornflour
- Sesame seeds, sliced spring onions – to serve
Pre heat oven to 200°C.
Mix chicken wings, salt, pepper and oil in a bowl. Arrange wings on a greased baking rack so that they are not touching each other. Roast in the oven for 35-40 minutes, turning them over halfway through cooking until they are golden and done.
Heat oil in a small saucepan on medium-low heat. Add ginger, garlic and chilli. Sauté for a few seconds until fragrant. Reduce heat to low. Add 5-spice powder, marmalade, vinegar, soy sauce and orange juice. Simmer for a few minutes. Add stock mixed with cornflour. Simmer for a few minutes until sauce is thick and fragrant.
Add roasted chicken wings to a large bowl. Add half of the sauce and mix well.
Place sticky chicken wings on a serving platter. Top with sesame seeds and spring onion. Serve with extra sticky marmalade sauce on the side.