Spicy Orange Chicken Wings with Shiitake-Sesame Rice

Spicy Orange Chicken Wings

with Shiitake-Sesame Rice

30 MIN
3 Servings
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From the Test Kitchen

Japan’s izakaya restaurants (casual, after-work hangouts) are famous for their quick and comforting fare—which usually comes with a kick of spice. In this dish, we’re coating chicken wings with a delicious, sweet-hot glaze made from orange marmalade and sambal oelek, a spicy chile sauce. On the side, we’re serving rice with a unique twist. You’ll soak dried shiitake mushrooms in hot water, then use that water to simmer the rice, bringing a touch of umami flavor to the grains. It all comes together under a garnish of crunchy sesame seeds.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Spicy Orange Chicken Wings with Shiitake-Sesame Rice
Title
time-saving
tips & techniques
Scallions
Sambal Oelek
Sesame Oil
Dried Shiitake Mushrooms
How To: Chop Scallions
How To: Mince Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Roast the chicken wings:
1 Roast the chicken wings:

Preheat the oven to 475°F. Line a sheet pan with aluminum foil. Pat the chicken wings dry with paper towels and place on the prepared sheet pan. Drizzle with oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 22 to 24 minutes, or until lightly browned and cooked through. Remove from the oven, leaving the oven on.

Prepare the ingredients:
2 Prepare the ingredients:

While the chicken wings roast, wash and dry the fresh produce. In a heatproof bowl, combine the mushrooms and 1½ cups of hot water. Peel and mince the garlic. Cut off and discard the root end of the scallion; thinly slice the scallion, separating the white bottom and green top. To make the orange glaze, in a bowl, combine the soy glaze, marmalade and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Cook the aromatics:
3 Cook the aromatics:

While the chicken wings continue to roast, in a large pot, heat the sesame oil on medium-high until hot. Add the garlic and white bottom of the scallion; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until fragrant.

Add the mushrooms & rice:
4 Add the mushrooms & rice:

Reserving the mushroom water, carefully transfer the mushrooms to a cutting board and finely chop. To the pot of aromatics, add the reserved mushroom water, chopped mushrooms, rice and a big pinch of salt. Heat to boiling on high. Once boiling, cover and reduce the heat to low; simmer 12 to 14 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.

Finish the chicken wings:
5 Finish the chicken wings:

While the rice cooks, evenly brush or drizzle the tops of the roasted chicken wings with the orange glaze. Return to the oven and roast 8 to 10 minutes, or until browned. Remove from the oven.

Plate your dish:
6 Plate your dish:

Divide the cooked rice and finished chicken wings between plates. Garnish with the green top of the scallion and sesame seeds. Enjoy!

Tips from Home Chefs

Spicy Orange Chicken Wings

Roast the chicken wings:
1 Roast the chicken wings:

Preheat the oven to 475°F. Line a sheet pan with aluminum foil. Pat the chicken wings dry with paper towels and place on the prepared sheet pan. Drizzle with oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 22 to 24 minutes, or until lightly browned and cooked through. Remove from the oven, leaving the oven on.

2 Prepare the ingredients:

While the chicken wings roast, wash and dry the fresh produce. In a heatproof bowl, combine the mushrooms and 1½ cups of hot water. Peel and mince the garlic. Cut off and discard the root end of the scallion; thinly slice the scallion, separating the white bottom and green top. To make the orange glaze, in a bowl, combine the soy glaze, marmalade and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Prepare the ingredients:
How To: Mince Garlic
How To: Chop Scallions
Cook the aromatics:
3 Cook the aromatics:

While the chicken wings continue to roast, in a large pot, heat the sesame oil on medium-high until hot. Add the garlic and white bottom of the scallion; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until fragrant.

4 Add the mushrooms & rice:

Reserving the mushroom water, carefully transfer the mushrooms to a cutting board and finely chop. To the pot of aromatics, add the reserved mushroom water, chopped mushrooms, rice and a big pinch of salt. Heat to boiling on high. Once boiling, cover and reduce the heat to low; simmer 12 to 14 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.

Add the mushrooms & rice:
Finish the chicken wings:
5 Finish the chicken wings:

While the rice cooks, evenly brush or drizzle the tops of the roasted chicken wings with the orange glaze. Return to the oven and roast 8 to 10 minutes, or until browned. Remove from the oven.

6 Plate your dish:

Divide the cooked rice and finished chicken wings between plates. Garnish with the green top of the scallion and sesame seeds. Enjoy!

Plate your dish:
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