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.

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Nutrition

PER SERVING
Calories

700 Cals (est.)

fresh

ingredients

1½ lbs Chicken Wings
¾ cup Jasmine Rice
3 cloves Garlic
1 Scallion
2 Tbsps Orange Marmalade
2 tsps Sambal Oelek
1 Tbsp Sesame Oil
1 Tbsp Soy Glaze
1 tsp Black & White Sesame Seeds
¼ oz Dried Shiitake Mushrooms

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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.

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.