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
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
1-3 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.