It's possible to have crackly and crispy chicken wings without a fryer. I'm in love. Ever since I saw Joanne's recipe and video on how to make chicken wings in your oven, I knew I wanted to try it! She visited me this week and we made them together.
First boil the wings in a pot of boiling salted water. This is the key and secret to Joanne's chicken wings. It renders the fat. By the way, she has as fantastic video for the recipe too.
The sweet and spicy sauce for these chicken wings…is so easy and only requires three ingredients. I have to give credit where credit is due. A couple of months ago, I came home from Harry & David with a whole bunch of marmalade from their country store that I had bought. Let's say I went on a shopping spree! I came home with blood orange, orange and Meyer lemon marmalades. And to be quite honest, the jars sat on our coffee table (because I had yet to clear a spot in our pantry for them) for weeks. One day, Curtis said we should make a sweet & spicy sauce with one of the marmalades for chicken. Genius moment from Curtis. again.
I will take equal credit because I worked on the ratios and the ingredients to make this sauce just the perfect amount of sweetness and spice. It's not too spicy but the kick hits you in a different way than any other wing sauce and it's completely amazing.
And there it is, the not so secret amazing sauce. I can bathe in this stuff, literally.
The wings after they come out of the oven. The skin is crackly, most of the fat from the skin is rendered and they are perfect!
Getting ready for the sauce!
And done.
I'm not so sure you'll be willing to share these wings with your friends…but these are perfect for Super Bowl Sunday or for any game watching for that matter. And the sauce…it makes more than enough for the amount of wings so double the amount of wings or save the sauce to dip stuff in like egg rolls. Joanne figured that one out…I will have to share my Mom's egg roll recipe with you soon so you can make this sauce with it!
If you don't like bone-in wings like Curtis, try this sweet & spicy sauce with these boneless wings. Instead of using the buffalo sauce to coat the chicken, you can use this sauce instead. (Ignore the pictures please! Very old post.)
Recipe
Sweet & Spicy Four Ingredient Chicken Wings Recipe
Ingredients
- 1 1/2 to 2 pounds chicken wings and drummettes, separated
- 1/4 cup 1/2 stick salted butter
- 2 Tablespoons sriracha hot sauce
- 1/2 cup plus 2 Tablespoons Harry & David blood orange marmalade
Instructions
- Bring a large pot of water to a boil. Add at least 2 teaspoons of salt to the water. Heat oven to 400 degrees F.
- Boil chicken wings for 8 minutes. Drain and place on an uncovered baking sheet. Use a paper towel to dry them completely. There should be no moisture left. Discard paper towels and place chicken wings 1/2 to 1 inch apart. Bake for 20 minutes and then flip each wing over. Bake for another 10 to 15 minutes.
- While the wings are baking, add butter to a small saucepan. After the butter has melted on medium low heat, add sriracha hot sauce and marmalade. Mix and cook for about 5 to 8 minutes.
- Remove wings from baking sheet and place into a large mixing bowl. Add sriracha-marmalade sauce and toss to coat. There will be leftover sauce, store in an airtight container in the refrigerator and use it as a dipping sauce for so many things!
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I bought the nifty bowl with handles at Marshalls.
Disclosure: Harry & David graciously sent me more jars of orange marmalade so that I could share this recipe with you. I did not receive compensation and as always my opinions are always my own and I only share with you products and brands that I love.
Baltisraul says
I loved the sauce but my cooking method was a little different. Instead of boiling the wings I steamed them for 13 min. Placed them on a baking sheet and cooked 40 min at 375 degrees without turning them. Placed under the broiler for a few min to get a nice char. There is one extra step, the broiler, in this method but you will see it is worth the effort. For me, the steaming step is the key. Maximum juicy!!!!!!!!!!
Tiffany says
I have apricot preserve on hand. Could I substitute that for the blood orange marmalade?
Kelsey says
These were AMAZING!!! The boiling method is key. When I bit into those wings it had a crispy outside and a juicy inside. Thanks for this recipe!
Nutmeg Nanny says
Oh man, this is an amazing wing recipe!! I am dying to try it 🙂 they look so tasty!
Matthew Horbund - mmwine says
I love your take on chicken wings. Sriracha is of course hot right now (pun, intended!) … but i like how you balance it with the Harry & David jam! Good call!
Cheers
Matt
Jenny Flake says
Ooooo, love chicken wings! What a great combo of flavors, perfect for Game Day! xo
Todd @ HonestlyYUM says
The best of both worlds!! I would absolutely DEVOUR these! Can’t wait for Sunday.
Laura @ Laura's Culinary Adventures says
What a perfect game day treat!
Brenda @ a farmgirl's dabbles says
I have been so frustrated, experimenting with getting crispy wings in the oven. THANK YOU for this post! I bought alot of marmalade when visiting Harry and David, too – love it!!
Claire Gallam says
OH WOW jUlie!! THESE WINGS! Perfect for the Super Bowl 🙂 (or Sunday night dinner)
WhatJessicaBakedNext... says
Looks amazing- I really must try this recipe 🙂
Liz @ The Lemon Bowl says
Baked chicken wings?!? ok I am totally down for that!
Alice // Hip Foodie Mom says
Julie,
love this Boiling and baking technique for the wings from Fifteen Spatulas!! I wish I had seen this yesterday when I made my honey sriracha wings! 🙂
Alyssa @ My Sequined Life says
Crispy, crackly wings without a fryer!? I totally didn’t think that was possible! We’ve made baked wings before that were good, but weren’t quite the quintessential chicken wing you think of. These are a must try – THANK YOU!
Stephanie @ Eat. Drink. Love. says
I love how easy these are!
Tieghan says
Holy moly!! That sauce!! So incredible! I love the sweet and spicy combo and yeah, sharing would be so hard!
Yumology says
That sauce is TO-DIE! I must try that. I love baking chicken wings too. I actually let a bag of frozen ones sit in my slow cooker in dark beer then bake them once they’ve soaked up all that hoppy goodness for three or four hours. Another method that totes makes nommy wangs. 🙂
Chris says
Hi Julie,
These wings look delicious…it appears you cannot buy a single jar of the blood orange marmalade, so could one sub just any orange marmalade or would you be willing to sell me one of your extra jars? 🙂
Thanks~Chris
Emily @ Life on Food says
I love chicken wings. These look great and so simple. The only problem is I know my husband and I will end up fighting over the last one.
KateS says
Nice change from the ‘Buffalo’ style… and you don’t need a fryer makes it a super plus!
Zainab @ Blahnik Baker says
These look so crispy and I love the sweet and sour sauce. I’ve baked wings before but never boiled them before baking. Probably why they were not as crispy as I wanted. I’ll have to try this cool technique.
Joanne @ Fifteen Spatulas says
These wings were SOOOO good. And this sauce…it’s totally my everything sauce. I will have to see if the orange marmalade I have makes the cut….otherwise I’m buying that Harry & David stuff in bulk! Miss you already!
Andrea Y says
Thanks Julie ~ I love recipes with minimal ingredients! I’m with Curtis on this one and will give it a try boneless.
Julie Deily says
Thanks, Andrea! I love it boneless too. So glad I posted that…I almost forgot to. Enjoy!