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Wings are a major part of any party. But there’s more to good wings than just a coating of hot sauce.

Sweet and spicy is my favorite combination of tastes. When a recipe has both, I’m immediately in love. And the thing I like about this recipe most is that, at first taste, the sweetness tricks your taste buds into thinking it isn’t hot. But then the sriracha kicks in. Surprise!

If I were to describe the flavor of these wings, I’d say they’re a cross between Buffalo wings and a Chinese takeout favorite — orange chicken. The best part is they’re incredibly easy to make. The recipe starts off with a spice rub, which gives the wings a great foundation of flavor. While the wings bake, you prepare the sweet and tangy kumquat glaze.

If you don’t want to go through all the trouble of making the glaze, you can substitute a 1/2 cup store-bought marmalade for the kumquats, orange juice, water, sugar and ginger. But make sure to heat it up before adding the condiments. You may also need to loosen it with a little hot water.

Feel free to adapt the level of spiciness to suit your heat tolerance. These wings will surely have everyone fighting for more.

Kumquat and Sriracha-Glazed Chicken Wings

4 pounds chicken wings, separated and tips removed

2 tablespoons sesame oil

1 tablespoon ground coriander

1 tablespoon paprika

1 teaspoon salt

For the glaze

1/2 pint kumquats, thinly sliced

1/4 cup orange juice (about 1/2 orange)

1/4 cup water

1 tablespoon sugar

1 tablespoon grated ginger (about 1/2-inch piece)

2 tablespoons Sriracha

1 tablespoon soy sauce

1 tablespoon lime juice (about 1/2 lime)

1 teaspoon fish sauce

1/2 teaspoon toasted sesame oil

To serve

Cilantro leaves, for garnish

Lime wedges

Preheat oven to 400 degrees. Line two rimmed baking sheets with aluminum foil. Toss wings in oil and rub with spices and salt. Divide wings between baking sheets, spacing evenly. Bake for 45 minutes.

While wings bake, prepare glaze. Combine kumquats, orange juice, water, sugar and ginger in a small saucepan. Bring mixture to a simmer and cook until reduced to a thick marmalade consistency, about 30 minutes. Stir often to make sure mixture doesn’t scorch.

Stir in Sriracha, soy sauce, lime juice, fish sauce and toasted sesame oil.

Pour half of the glaze into a large mixing bowl. Add baked chicken wings and toss to cost, adding remaining glaze to coat all the wings. Transfer to a platter lined with parchment paper. Garnish with cilantro leaves. Serve with wedges of lime. Serves 10.

Per serving: 325 calories; 22 g fat (6 g saturated fat; 61 percent calories from fat); 5 g carbohydrates; 3 g sugar; 153 mg cholesterol; 539 mg sodium; 26 g protein; 1 g fiber.

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