January 28, 2015

Super Bowl Wings (a.k.a. Marmalade Wings)

Whether or not you plan to watch the super bowl this weekend, these wings are simple to make and delicious to eat anytime! I basically mix two ingredients together and bake them until they're extra crispy, but you can make them however you wish. I've even included a spicy dipping sauce if you want to turn up the heat! Enjoy.

Marmalade Wings

2 1/2 - 3 pounds chicken wings, cut into wing and leg sections if not already pre-cut
1 cup orange marmalade
1/4 low-sodium soy sauce
1/4 tsp. crushed red pepper (optional)

1.  Pre-heat oven to 375 degrees.
2.  Spread wings out onto a foil lined pan.
3.  Mix together marmalade and soy sauce in a large bowl.
4.  To coat chicken wings, you can either pour the sauce directly over the wings or dip them into the bowl first, and then use any remaining sauce on top.
5.  Bake for approximately 45 minutes depending on how crispy you want them.


For years, I mixed the marmalade and soy sauce together without really measuring the amounts. You can add more soy sauce if you'd like. The more you add, the saltier the chicken will taste which is why I don't add salt to this recipe. How smoky or sweet do you want you chicken wings to be? This will determine whether you add more marmalade or more soy sauce.

If you want to add some heat to the wings, add 1/4 teaspoon of crushed red pepper directly to the sauce before coating. Again, you can vary this amount slightly depending on how hot you'd like your wings.

Spicy Orange (Dipping) Sauce

1/2 cup orange marmalade                                                                                            
2 tbsp. chili sauce                                                                                              
1 tbsp cider vinegar                                                 
1/2 tsp dry mustard

Bake wings with a little olive oil and salt until crispy. (See above.) Mix ingredients together over low heat. Remove and let cool before serving. OR use this as a sauce instead and double the ingredients.

Photo: Robyn Lee