Serves 5
241 cal · 50 min
Orange Glazed Skinless Chicken Wings
Recipe GLPR135c00ef34ba61
Tender, skinless chicken wings pan-seared until golden and then glazed with a bright, citrusy orange marmalade sauce. The wings are coated with seasoned salt and continuously basted as they cook, creating a sticky, caramelized finish. Serve hot for a delicious and elegant main dish.
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Ingredients
10 medium skinless chicken wings
3 tablespoons butter
1 teaspoon seasoned salt
8 tablespoons orange marmalade
Directions
Wash your hands thoroughly with soap and warm water before beginning food preparation.
Rinse the chicken wings under cold running water and pat completely dry with paper towels. Dry chicken is essential for browning.
Tuck the wing tip under the larger joint section to form a compact triangle shape, making them easier to handle while cooking.
Melt the butter in a large skillet over medium-low heat, allowing it to heat gently and evenly.
Sprinkle the chicken wings evenly with seasoned salt, then carefully place them in the heated butter, working in batches if needed to avoid crowding.
Increase heat to medium and sauté the wings, turning occasionally, until they are golden brown and evenly colored on all sides, about 20 minutes. Wings should reach an internal temperature of 165°F in the thickest part.
Spread the orange marmalade over the browned wings and continue cooking on medium heat, frequently basting the wings with the pan drippings and marmalade mixture for another 20 minutes, until the glaze is thick and sticky and coats each wing evenly.
Transfer the glazed wings to a serving platter.
Serve the wings hot, drizzling any remaining glaze from the pan over the top.
