Citrus Spiced Chicken Wings Recipe for Super Bowl Parties

by on January 16, 2014

Friends of Jordan Winery know that owner John Jordan is a die-hard Denver Broncos fan. After founding The John Jordan Foundation two years ago, he started a tradition of hosting a Super Bowl party for community leaders involved in the foundation’s charitable programs, as well as recipients of grants and other donations. Chef Todd Knoll just created this new recipe for John’s upcoming event–Citrus Spiced Chicken Wings–a wine-country take on the quintessential football food. He toned down the spice and added citrus flavors, allowing the appetizer to pair with crisp white wines, not just beer. We’ll let you make the call on game day beverage. If the Broncos win this weekend, February 2 is going to be a BIG day for John Jordan. Chef Knoll might want to double-down on the number of wings he’s cooking.

Recipe: Citrus Spiced Chicken Wings

Summary: Well worth the extra time and effort, these Duck à l’Orange-inspired chicken wings combine subtle zesty, spicy and sweet flavors, making them a natural pairing for crisp, white wines, such as Jordan Chardonnay.

Ingredients ~

  • 3 lbs. free-range chicken wings (Mary’s if available)
  • 2 Tbsp. Kosher salt
  • 1 Tbsp. sugar
  • 1 medium sweet onion, sliced
  • 1 bunch lemon thyme
  • 2 bay leaves
  • 1 star anise
  • 3 cloves of garlic, crushed
  • ½ cup Wondra flour (for dusting wings)
  • 2-3 cups peanut oil (any high-smoke-point oil, such as canola or grapeseed, may be substituted)
  • Blue cheese crumbles for garnish (Point Reyes if available)
  • Celery sticks for garnish
  • Citrus segments for garnish (optional)

For the Sauce ~

  • ¾ cup orange juice
  • 6 Tbsp. butter, melted
  • ½ cup Frank’s hot sauce (or pique, Puerto Rican-style hot sauce, if available)
  • ½ tsp. Chinese five spice or Quatre épices
  • 2 Tbsp. tangerine zest
  • 1 bay leaf
  • Salt to taste

Instructions ~

  1. In a non-reactive bowl, combine chicken wings with salt, sugar, onions, thyme, bay leaves, anise and garlic; toss to distribute evenly.
  2. Cover bowl with plastic wrap and refrigerate for 24 hours.
  3. Remove wings and discard aromatic marinade. Wipe any excess salt and sugar from the wings and lay them on a wire rack. Refrigerate for another 24 hours uncovered. (The refrigeration step may be omitted, but the skin will not crisp as well.)
  4. When ready to serve, fill a heavy-bottomed pot to a depth of 2-3 inches of oil and heat to 375 degrees. Dust wings in Wonda flour and set aside to allow to coat.
  5. Begin to prepare sauce. In a separate heavy-bottomed pot, reduce orange juice by three-quarters over medium-high heat. Combine all sauce ingredients with orange juice reduction and heat until just warm. Season with salt to taste.
  6. Fry wings at 375 degrees until cooked through and crispy; about 11-13 minutes. Transfer wings with slotted spoon to paper-lined tray to drain excess oil.
  7. In a non-reactive bowl, combine wings and sauce and toss to coat.
  8. Serve with celery or citrus segments, Point Reyes blue cheese crumbles and additional sauce.

Preparation time: 48 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 6

  • mmwine

    These looks great. I’m a big wing fan, and will give them a shot!