Chicken wings are the quintessential football party food. They go well with just about any salty snack food, icy cold beer and they don’t require a fork (bonus!). Although I’m not an avid football fan, I am a huge wing fan! Whether it’s slathered in a spicy sauce or dunked into a cool and creamy dip, I’ve never met a wing I didn’t like.
I spied this recipe from TK member Sarah (tallmisto) earlier this year and immediately placed it in my Tasty Kitchen recipe box. What caught my attention first was combination of spicy and citrus which then triggered a salivary response in my mouth forcing me to click over to her website Life Is Still Sweet to read more about them. Doing so led me to find her cilantro scallion dip. Honestly, I’ve never been so excited about a single dip in my entire life. These wings and this dip is where it’s at! So make them for your next football party or get-together. I promise you won’t regret it.
So I have a small, teensy-weensy confession to make. I’ve never made wings before. Never. Ever. I am, however, no stranger to chicken or sriracha, as you can see by the amount left in the bottle. These recipe instructions were so straightforward and it didn’t require any deep- frying on my part, which gave me total confidence that I could rock these wings out. And I did.
Slice and dice up two scallions and a bunch of cilantro.
Throw the onions and cilantro into a small bowl and add a half teaspoon of garlic powder.
Measure out the mayo and Greek yogurt, then season with kosher salt and black pepper. If you have sour cream on hand (in place of Greek yogurt), that would work too.
Stir and taste (to check the seasoning of course), then wrap with plastic wrap and stick it in your fridge to get those flavors developing.
These are whole chicken wings. You’ll need to break them down into three parts; the wingtip (which you’ll discard), the wing or “wingette”, and the classic drumette.
With your index finger. find each joint.
With your sharpest knife, firmly cut into the center of each joint. It should only take a little pressure and your knife should do majority of the work to cut right through. I promise it’s actually not as hard as it looks.
Discard the wing tips or save them for stock. Nestle the rest of the wing pieces into a large steamer basket, and place the basket into a good-sized pot.
Fill the pot with water just until it reaches the bottom of the steamer basket.
Place a tight-fitting lid or a heavy plate on top, bring to a simmer and steam for 18-20 minutes.
While the wings are steaming, warm up your biceps and grate two tablespoons of ginger and the zest of an entire orange into a large bowl.
Over the same bowl, put the squeeze on both orange halves to extract all that juice, then measure and pour in the soy sauce, rice vinegar and sriracha. These aren’t blow-your-mind spicy, so measure with a heavy hand if you want a lot of kick!
Sprinkle in the red pepper flakes and whisk to combine.
The wings by now should be done steaming and fully cooked. All you have to do now is crisp that glorious chicken skin. First, though, we must glaze!
Add in all the chicken wings into the spicy orange glaze and toss gently to coat. Be careful not to tear or remove any of that skin.
Place on a baking sheet (I lined mine with aluminum foil just to make sure things didn’t stick but I’m not sure that’s necessary), and place the pan-o-wings on the second notch under your preheated broiler and time it for 3-4 minutes. Watch carefully.
The skin should start to color and begin to crisp up.
Remove, turn the wings and brush again with the spicy citrus glaze.
Place back under the broiler for another 3 to 4 minutes and repeat 2 more times on each side.
Keep going until the skin is golden and brown. Feel free to toss these back in the glaze if you like them “wet,” but I enjoyed them just the way they were: sticky and scrumptious!
Serve it up with that fabulous cilantro dip and call it a day. I highly recommend making a double batch of the wings. You probably won’t want to share these!
I made these just before my girls hopped off the bus. They ran in the house and immediately went to town on these wings. They weren’t too spicy for them to enjoy, but every now and again I got a little heat. Thanks to that fantastic dip, it wasn’t too hard to handle.
Such an amazing combination of flavors! Thank you Sarah for sharing this delicious wing recipe. They were absolutely delicious! Visit her blog Life Is Still Sweet for more of her amazing creations.
Slightly sweet, a little spicy, a nice change for your wing enjoyment.
- 2-½ pounds Chicken Drummets And Wings
- 1 whole Orange, Zest And Juice
- ⅓ cups Soy Sauce
- 2 Tablespoons Fresh Ginger, Grated
- 1 teaspoon Red Pepper Flakes
- 1 Tablespoon Honey
- 2 Tablespoons Rice Wine Vinegar
- 2 teaspoons Sriracha Sauce
- 1 Tablespoon Cilantro, Chopped
- 1 whole Scallion, Chopped
In a large soup pot that has a steamer, place water in the bottom until it hits the steamer basket. Add all the chicken pieces to the steamer and place over high heat and cover with a lid. Bring to a boil, then lower the heat to a gentle simmer to steam the wings. Steam for 15-18 minutes.
While the wings are steaming, add orange zest and juice, soy sauce, ginger, red pepper, honey, rice wine vinegar and Sriracha sauce into a large bowl and stir. Remove the wings from the steamer and place into the large bowl with the sauce and stir to coat.
Heat the oven to broil at around 425ºF and place the rack the second notch down. Now you want to crisp the skin and glaze the sauce over the top. Place the wings evenly on a baking sheet and place under the broiler. After 3-4 minutes, remove from the oven, flip over and brush more sauce over the top. Broil again and continue this process off flipping and brushing on sauce until the skin is crisp. Usually 2 times on each side does the trick.
I like to place all the wings back into the bowl of sauce and coat them before placing them on the serving tray, but this isn’t necessary. Sprinkle with chopped cilantro and scallions to garnish.
This sauce is perfect for dipping citrus wings or any other spicy chicken.
- ½ cups Plain Yogurt
- ½ cups Mayonnaise
- ¼ cups Cilantro
- 2 whole Scallions, Chopped
- ½ teaspoons Garlic Powder
- Salt And Pepper
To make the dip, place all ingredients in a small bowl and stir. Taste for salt and pepper and add as desired.
Laurie is the force behind Simply Scratch, a blog that documents her efforts to find and create recipes that are made simply from scratch. (We think it’s sweet that her mother-in-law helped her set up her blog and get started.) We love her recipes; they’re not just tried and true, but they look gorgeous as well. Check out her blog and you’ll become a fan too.