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Today is my kind of morning. It is currently just after 8 o’clock and everyone, even the kids, is still asleep. The only sound is the gurgling of the coffee pot and the sound of me pecking on the keyboard. Ahh….peace and quiet. It’s a commodity in my life. So hard to come by in fact that some days it never actually happens. Somedays the kids wake up grumpy and don’t actually go to sleep until well after I myself have passed out in bed. But not today. Today is a quiet morning. Just me and my coffee. Unfortunately, this quiet time is also short so I had better hurry up and tell you about the very tasty chicken wings I made last night.
First of all, if you are cooking for a crowd or have to make a dish to take to a party or whatever this is perfect. You can fit a lot of chicken wings in an oven and they really don’t take long to cook at all. Second, I should let you know that I didn’t actually marinate these even though I’m telling you to marinate. They turned out great but did make me think that maybe I should marinate them next time for richer flavor. Third, when did chicken wings get so expensive? I was shocked by the $2.49/lb price tag for wings. So, I would suggest keep an eye out for sales or check out your local warehouse club. They probably have cheaper wings.
Orange and Ginger Chicken Wings
1 cup fresh OJ ( from 2 large oranges)
2 T orange zest ( from a for mentioned 2 large oranges)
1 inch piece fresh ginger, grated
6 cloves garlic, minced
1/4 cup soy sauce
1 T brown sugar
1-2 t. salt
1/2 t. pepper
4 lbs chicken wings, separated in to wings and drummettes
In a large bowl whisk all ingredients together except chicken wings. Toss wings in sauce to coat. Refridgerate for at least 30 minutes, a couple hours would be even better.
Heat oven to 400. Spread out wings in a single layer on a large baking sheet ( it may take 2 sheets). Bake for 20 minutes, flip and baste with remaining marinade. Bake another 10 minutes until wings are done.