Honey Tangerine Wings

CategoryDifficultyBeginner

Yields4 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins

Sauce Ingredients
 2 lbs (or about 14-16) chicken wings
 ½ cup water
 1 tbsp soy sauce
 1 tsp ginger
 1 tsp sriracha
 1 tsp lime juice
 2 green chilis, sliced on the bias
 2 red chilis, sliced on the bias
 1 green onion, sliced on the bias, for garnish
 1 tbsp sesame seeds for garnish

1

Preheat oven to 450°F.

2

Place a wire rack on top of a parchment lined large baking sheet. (The parchment is only for easy cleanup)

3

Wash the wings in cold water and pat as dry as possible.

4

Toss the wings in the Garlic & Cayenne Olive Oil with a dash of salt & pepper.

5

Arrange the wings in a single later on the wire rack and bake for 20 minutes.

6

Remove from oven and flip wings over. Continue cooking for an additional 20 minutes.

7

In a large non-stick saucepan, add the water, Tangerine Dark Balsamic, Bee Hollow Farms Honey, soy sauce, ginger, sriracha, lime juice, and ½ the sliced chilis. (Save the Toasted Sesame Oil for the end!)

8

Whisk ingredients together over a low-medium heat until the sauce just starts to thicken.

9

The wings should be done at this point. Remove from the oven and toss in the sauce until all wings are fully coated.

10

Continue to cook over a low heat until the wings absorb most of the sauce.

11

Once the wings are almost done, add the drizzle of Japanese Toasted Sesame Oil.

12

Top with remaining sliced chilis, sliced green onion, and finish the dish with a sprinkle of sesame seeds.

Ingredients

Sauce Ingredients
 2 lbs (or about 14-16) chicken wings
 ½ cup water
 1 tbsp soy sauce
 1 tsp ginger
 1 tsp sriracha
 1 tsp lime juice
 2 green chilis, sliced on the bias
 2 red chilis, sliced on the bias
 1 green onion, sliced on the bias, for garnish
 1 tbsp sesame seeds for garnish

Directions

1

Preheat oven to 450°F.

2

Place a wire rack on top of a parchment lined large baking sheet. (The parchment is only for easy cleanup)

3

Wash the wings in cold water and pat as dry as possible.

4

Toss the wings in the Garlic & Cayenne Olive Oil with a dash of salt & pepper.

5

Arrange the wings in a single later on the wire rack and bake for 20 minutes.

6

Remove from oven and flip wings over. Continue cooking for an additional 20 minutes.

7

In a large non-stick saucepan, add the water, Tangerine Dark Balsamic, Bee Hollow Farms Honey, soy sauce, ginger, sriracha, lime juice, and ½ the sliced chilis. (Save the Toasted Sesame Oil for the end!)

8

Whisk ingredients together over a low-medium heat until the sauce just starts to thicken.

9

The wings should be done at this point. Remove from the oven and toss in the sauce until all wings are fully coated.

10

Continue to cook over a low heat until the wings absorb most of the sauce.

11

Once the wings are almost done, add the drizzle of Japanese Toasted Sesame Oil.

12

Top with remaining sliced chilis, sliced green onion, and finish the dish with a sprinkle of sesame seeds.

Honey Tangerine Wings

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