Spicy Citrus Wings with Cilantro Scallion Dip

These Spicy Citrus Wings are not your traditional chicken wings. Steamed chicken wings are tossed in a spicy sriracha citrus glaze and are broiled and brushed with more glaze until the sticky and sweet. Served with a simple and quick cilantro scallion dip.

This recipe will serve up to 12 people.

Course Appetizers & Snacks

Cuisine Asian, American

Keyword appetizer, broiled wings, chicken wings, drummettes, snack, spicy citrus wings, wings

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 176

Author Laurie McNamara

Equipment

Ingredients

FOR THE DIPPING SAUCE:

1/2 cup mayonnaise (I use light mayonnaise)
1/2 cup plain nonfat greek yogurt or use sour cream
1/4 cup cilantro finely chopped
2 to 3 green onions finely chopped
1/2 teaspoon garlic powder
kosher salt to taste
freshly ground black pepper to taste

FOR THE WINGS:

3 pounds chicken wings cut into drummettes and flats
1/3 cup soy sauce
2 tablespoons rice wine vinegar
1 whole orange zest and juice
2 tablespoons grated fresh ginger
1 tablespoon honey
2 teaspoons sriracha sauce
1 teaspoon red pepper flakes

FOR SERVING:

1 tablespoon cilantro chopped
1 whole green onion chopped

US Customary - Metric

Instructions

MAKE THE DIP:

In a bowl, measure and add mayonnaise, Greek yogurt, green onions and cilantro. Season with garlic powder, and a pinch of kosher salt and black pepper to taste.
Mix well until thoroughly combined. Cover tightly with plastic wrap and stick it in your fridge until ready to serve.

MAKE THE CHICKEN:

Cut chicken wings into drummettes and flats, discarding the wing tips or saving to use in chicken stock at a later time. (see blog post for more info).
Place steamer basket in a pan/pot filled with shallow water. The water should just reach the bottom of the steamer basket. Arrange the wings in the steamer basket in an even layer. Cover with a tight fitting lid or a heavy plate on top, bring to a simmer and steam for 20 to 24 minutes or until fully cooked.
Preheat you ovens broiler to high and move your oven rack to the second notch under the broiler. Line a rimmed baking sheet with foil and lightly spray with avocado oil or nonstick spray.
In a large mixing bowl, measure and add soy sauce, rice vinegar, honey and sriracha. Add the zest and juice from a large orange, ginger and add a generous pinch of red pepper flakes. Stir well to combine.
Add in all the fully cooked chicken wings into the spicy orange glaze and toss gently to coat. Being careful not to tear or remove any of that skin. Place the wing top side facing down, on to the prepared baking sheet. Slide the pan under your preheated broiler and time it for 3-4 minutes.
Remove, turn the wings and brush with the spicy citrus glaze. Place back under the broiler for another 3 to 4 minutes. Repeat 2 more times, on each side, with the glaze and under the broiler. The last time, (skin side facing up) broil for 2 minutes – watching carefully to avoid burning. A little char is okay and desired.
Lastly, toss the wings back in the reserved glaze if you like them “wet”.
Sprinkle with chopped cilantro and scallions to garnish and serve with the cilantro scallion dip.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition