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February 7, 2008 / Tony

Orange Glazed Chicken Wings

I had quite high hopes as I was making this recipe.  My sister-in-law had asked me to make buffalo wings for their Super Bowl party.  I readily agreed and was mulling various ideas in my head.  By happenstance (or perhaps not), Alton Brown had an entire show devoted to Chicken Wings.  In the episode, he made a classic buffalo sauce and Orange Glazed Chicken Wings.  I was pretty excited about both recipes but I decided to make the latter for two reasons:  1)  It was harder and 2)  It was different than your run of the mill chicken wing.  And with my utter confidence in Alton’s recipes, I was fully ready to fully blog my making of this recipe. 

Unfortunately, they weren’t really that good.  They were too sweet and not nearly hot enough (even with triple the amount of crushed red pepper).  It sort of tasted like an orange popsicle.  If they would have been delicious, I would have shown you the sauce in the saucier like this:

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And I would have shown you the steamed wings:

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And then the baked wings:

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And then the final product:

img_2000.jpgBut I won’t.  What I will say, though, is that the method for cooking the wings is excellent.  The skin was crispy and flavorful while the meat was tender and connective tissue free.  I just wish I would have had a better sauce for them.    Check the link above for the cooking instructions.  Basically, it’s a two step method: first steam, and then bake at high heat.  It makes a lot of sense. 

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