Maple-Orange Wings
by Zehorit Heilicher, Tastemaker in Residence
Visit your local grocer and add citrus to your home in any manner that appeals to you. I will be contemplating my bowl of mandarin oranges, Meyer lemons, pink grapefruits & navel oranges and planning how to add them to my salads, roasts, cakes and more.
Recipe adapted from Hashulchan: Israeli culinary magazine
Serves 4-6
Ingredients
1/2 cup fresh orange juice
1/3 cup quality maple syrup
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon hot pepper flakes
2 teaspoons minced garlic
1/4 teaspoon freshly ground black pepper
1 teaspoon kosher salt
16 medium chicken wings, (about 2 pounds)
Instructions
Marinade: Rinse the wings and then dry them well with paper towels.
Mix all the sauce ingredients in a large bowl and then toss the wings with the sauce, coating them well. Cover the bowl and place in the fridge for at least 2 hours and possibly overnight.
Cook: Heat oven to 400F and line a baking sheet with parchment paper.
Arrange the wings in a single layer over the parchment and pour over them the sauce that’s left in the bowl.
Roast the wings for 25 minutes, flip them over and roast for 25 minutes longer, until the wings are a deep golden brown, sticky and fragrant.
Serve hot.
