Spicy Orange Chicken Wings with Shiitake-Sesame Rice

Spicy Orange Chicken Wings

with Shiitake-Sesame Rice

Group Created with Sketch. 30 min
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  • icon-servings Created with Sketch.
    3 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

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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Spicy Orange Chicken Wings with Shiitake-Sesame Rice
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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!

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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.

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: