Last Thanksgiving, I was given a jar of tangerine marmalade, and it's been nagging at me to do something with it. I don't eat toast or other breads with jam, so that wasn't an option. No, I had to cook something with it. But what?
I decided to try it as a glaze for chicken wings, but wanted the wings to have some heat. So I sprinkled them with a chile mix before grilling them, then finished them off with the marmalade glaze during the last 10 minutes. And they were delicious. Guy liked them too. The bitter-sweet taste of the marmalade goes really well with the chile rub. The wings have a touch of sweetness and a touch of heat, just enough of both. Since I have most of the jar of marmalade left, it looks like we'll be having chicken wings a lot.
Marmalade Chili Wings
Source: Judy's Kitchen
Rating: 9 out of 10
INGREDIENTS: 8 chicken wings
1 tsp. sea salt
1/2 tsp. black pepper
1 tsp. chipotle chile powder
1 tsp. smoked paprika
1/2 tsp. Mexican oregano
1/4 tsp. ground coriander
1/8 tsp. ground red pepper or cayenne
1/4 cup marmalade
2 Tbsp. frozen orange juice concentrate, thawed
3 Tbsp. water or chicken broth
Rinse chicken well under cold running water; pat dry with paper towels. Place chicken on tray or pan. Combine spices in cup; sprinkle over chicken.
Cover and refrigerate till ready to cook. Preheat gas or charcoal grill to medium hot (400-425F). Place chicken on grill, preferably over indirect heat, and cook about 20 minutes, or till almost done. In small bowl, stir together marmalade, orange juice concentrate and water; brush mixture over chicken, turning to coat both sides. Grill 5-10 minutes longer or till chicken is nicely browned and juices run clear when pierced with a fork or knife.