Just Jan’s Tangerine Sriracha Wings

Tangerine Sriracha Wings made with Just Jan's Tangerine Marmalade

Tangerine Sriracha Wings made with Just Jan's Tangerine Marmalade

Tangerine Sriracha Wings made with Just Jan's Tangerine Marmalade

Tangerine Sriracha Wings made with Just Jan's Tangerine Marmalade

This recipe is a bit involved but the result is perfectly seasoned, sweet and spicy, finger licking good wings.


Just Jan’s Tangerine Sriracha Wings


Serves 4-6



1 cup chopped fresh green onion

1/2 cup chopped fresh cilantro

1/2  small shallot, chopped

4 serrano peppers, sliced

1/4 teaspoon cumin

1 teaspoon coriander

1/2 teaspoon nutmeg

1 teaspoon garlic powder

1/4 teaspoon white pepper

1 tablespoon white vinegar

1 tablespoon sesame oil

2 tablespoon miso paste

2 tablespoon sugar

1/4 cup Mirin

1 Beer

1-3 pounds of chicken wings or drumettes, rinsed and patted dry with a paper towel

2 tablespoon Sriracha

1 tablespoon Just Jan’s Tangerine Marmalade


In a large bowl, combine all of the ingredients (except the Sriracha and Tangerine marmalade) and the stir to combine then set aside.

Put the chicken in a large freezer bag then pour in the marinade.

Shake the bag to make sure the marinade coats the chicken.

Place the chicken in the refrigerator overnight. If you can’t marinade the chicken overnight, two hours should be sufficient.

When you are ready to cook the chicken, combine the Just Jan’s Tangerine Marmalade and sriracha in a large bowl and then set aside.

Set the fryer to 350 degrees, this temperature allows the wings to cook through without burning them.

Cook the wings in small batches and make adjustments to the temperature as you see fit, just be sure to cook them to an internal temperature of 165 degrees.


As the wings finish cooking, allow them to drain, and then put them in the bowl with the tangerine Sriracha mixture.

Toss the wings in the bowl making sure they all get evenly coated.

Garnish with additional green onions and cilantro and serve hot.


Notes: We recommend prepping this recipe a day in advance, as the chicken should marinate overnight. We also used a fryer to fry the wings, however you can use a pan fry or oven fry the wings.  For added flavor, you can put a Serrano chili, green onion and cilantro in the oil for added flavor.  Just use a slotted spoon to remove the chilies, cilantro and onion before frying the wings.



Beefy Asian Noodle Salad

beefy asian noodle salad from just jan's


Salad Ingredients:
1 1/2 – 2 lb Flank Steak
1 12oz Package flat rice noodles (prepared to instructions)
1/2 head chopped Romaine lettuce
2 carrots julienned
1/2 medium jicama, peeled and chopped in 1/2″ pieces
1/2 cup cilantro, rough chopped
1/2 cup red bell pepper julienned
1/4 medium red onion sliced thin
1 TBSP toasted sesame seeds
2 green onions sliced (both white and green part)


For flank steak marinade
In a small bowl mix the following:
3 TBSP Soy Sauce (I use low sodium)
1 TBSP fresh grated ginger
1 tsp. red pepper flakes
3 cloves minced garlic
2 TBSP Nuc Mam (or similar fish sauce)
2 TBSP Miren
1 tsp sesame oil
1 stalk lemongrass, roughly chopped


For the dressing:
1/4 cup + 2 TBSP Rice wine vinegar
1/2 cup Vegetable Oil
1 tsp. Red Miso paste
1/4 tsp. Red pepper flakes
1 1/2 tsp finely minced serrano pepper (or to desired heat)
1-2 tbsp fresh lime juice


Put the steak and the marinade in a ziplock bag and refrigerate overnight. When ready to cook, preheat your grill, oil it and heat to med-high then place the flank steak on the grill and cook 4-6 minutes per side.  Remove when cooked to desired doneness and cover with foil and let rest for approximately 10 minutes.


While the meat is resting, whisk all the salad dressing ingredients together and then set aside.


Next you need to assemble the salad. In a large bowl, toss the chopped romaine, rice noodles, jicama, red bell pepper, carrots, red onion and cilantro together.


Slice the steak against the grain in thin strips and place on top of the salad mixture, sprinkle with sesame seeds and onions then toss with desired amount of dressing.


You can enjoy this is a nice Pinot Grigio (I love Sante Margherita) or even cold saki.


Mulled Wine

mulled wine by just jan's fruit spreads
mulled wine by just jan's fruit spreads
1 bottle of Zinfandel
1 1/2  cup of water
1/2 cup brandy
2 cinnamon sticks
2 tsp. whole cloves
1/2 cup dried cherries
2 TBSP brown sugar
Garnish orange zest and orange slices
Pour one bottle of Zinfandel wine and water into a medium size pot and bring to a simmer. Add the brandy, marmalade, pomegranate spread, cinnamon, cloves, cherries and brown sugar and continue to simmer for approximately 15 minutes.
Add the brandy last and simmer for additional 2-3 minutes.
Ladle into mugs and garnish with a little orange zest and a slice of fresh orange.