Chicken wings with tomato-orange sauce
Origin of the recipe
Chicken wings with tomato-orange sauce are a modern culinary adaptation with East Asian and Western influences. This isn't a traditional folk recipe, but a signature composition that combines the Asian love of citrus marinades, the Western taste for rich, glossy sauces, and modern baking and breading techniques for texture.
What do you need for cooking?
Ingredients
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Chicken wings
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Yogurt
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Salt
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Black pepper
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Sweet paprika
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Curry
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Garlic
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Cornstarch
For the sauce:
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Ketchup
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Butter
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Honey
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Sweet paprika
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Salt
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Oranges
Kitchen utensils
- Knife
- Board
- Bowls
- Baking tray
- Parchment/baking paper
- Cling film
Step-by-step recipe
Step 1:
Cut the chicken wings into thirds and place all but the tips in a bowl.
Step 2:
Add yogurt, sweet paprika, curry powder, crushed garlic, salt, and pepper. Mix with your hands.
Step 3:
Cover the bowl with plastic wrap and leave to marinate for 1 hour.
Step 4:
Roll the wings in cornstarch and place on a baking sheet lined with parchment paper.
Step 5:
Bake for 30 minutes at 180°C.
NOTE: After 15 minutes, turn the wings over to the other side - this will ensure a golden crust on all sides.
Step 6:
Pour the ketchup, butter, honey, salt, and paprika into a saucepan over high heat. Whisk until the butter melts.
Step 7:
Squeeze the juice of half an orange into the sauce and grate a little zest.
NOTE: Grate the zest very finely (on a fine grater), being careful not to touch the white layer under the peel - it is bitter.
Step 8:
After baking, let the wings cool and transfer to a bowl. Pour the sauce over the wings and toss to coat.
Step 9:
Place the wings in the sauce on a baking sheet lined with parchment paper and bake for 15 minutes at 180°C.
Step 10:
Serve with salad, garnished with an orange slice and rosemary.
Cooking tips
It's best to wear gloves when mixing meat and spices to prevent them from staining your hands or leaving a lingering odor.
For a richer flavor, increase the marinating time to 2–3 hours (in the refrigerator). Stir the wings in the marinade 1–2 times during the marinade so the spices are evenly distributed.
You can add a little lemon juice or soy sauce to the marinade - this will enhance the depth of flavor and help tenderize the meat.
Before rolling the wings in starch, lightly dry them with a paper towel - this will help the starch stick better and create an even crust.
Instead of corn starch, you can use potato or rice flour (the texture will change slightly, but the taste will remain harmonious).
