Football Foods

Orange Pepper Chicken Wings

The oils released from the orange zest bump up the flavor in this simple sauce. Butter and honey are heated together with the crushed red pepper flakes, then swirled with the zest to create a nice balance of sweetness, spice and citrus. You can substitute black pepper, but use freshly ground or coarse pepper for the best flavor. If you prefer lemon, you can substitute lemon zest and juice for the orange zest and juice.

Ingredients

For the wings

2 pounds chicken wings (drumettes and flats), patted dry

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon black pepper

For the sauce
5 tablespoons unsalted or salted butter
3 tablespoons honey

1 teaspoon crushed red pepper flakes or freshly ground black pepper

1 teaspoon soy sauce
1 tablespoon finely grated orange zest plus 2 tablespoons fresh juice (from 1 orange), divided
Orange wedges, for serving

 

Directions

Make the wings: In a small bowl, combine the baking powder, salt and pepper. Add the wings to a large bowl, and sprinkle the spice mixture over them. Toss until the wings are evenly coated. For crisper results, chill the wings uncovered in the refrigerator for up to 2 days.

Roast the wings: Line a large sheet pan with parchment paper and place an oven-proof wire rack inside. Lightly coat the rack with cooking spray.

Position a rack in the middle of the oven and preheat to 450ºF. Spread the wings evenly on the rack inserted in the sheet pan. Roast for 40 to 50 minutes, flipping the wings halfway through. The wings should be crisp and golden brown.

Air-fry the wings: Set the air fryer to 400ºF and preheat for 5 minutes.

Lightly coat the air fryer basket with cooking spray. Add the wings to the basket in a single layer. It’s OK if they touch, but don’t overlap them. Cook in batches, as needed. Cook for 30 minutes, turning the wings halfway through.

Make the sauce: About 10 minutes before the wings are ready, make the sauce. In a saucepan over medium heat, melt the butter with the honey, stirring to combine. Add the pepper flakes and soy sauce and bring to a boil. Reduce the heat to keep the mixture at a steady simmer.

Cook, stirring occasionally, until the butter slightly darkens and thickens, 2 to 3 minutes. Do not burn the butter. Remove the butter from the heat. Add the zest and swirl and stir for about 30 seconds to infuse the flavor. Stir in the orange juice.

Sauce the wings: Transfer the cooked wings to a large bowl, add the sauce and toss with tongs until evenly coated. Transfer the wings to a platter and nestle orange wedges around the wings, if desired. Spoon any remaining sauce over the top.