Spicy Orange Chicken Wings with Shiitake-Sesame Rice

Spicy Orange Chicken Wings with Shiitake-Sesame Rice might be a good recipe to expand your hor d'oeuvre collection. This recipe serves 3. One portion of this dish contains approximately 27g of protein, 25g of fat, and a total of 535 calories. For $1.46 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. It is brought to you by Blue Apron. 3023 people have made this recipe and would make it again. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up soy pulp, orange marmalade, sesame seeds, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 35 minutes. Taking all factors into account, this recipe earns a spoonacular score of 66%, which is solid. One-Pot Sesame Chicken, Shiitake, and Brown Rice, Spicy Sesame Buffalo Chicken Wings, and Spicy Squid Salad with Shiitake, Sesame & Lime are very similar to this recipe.

Servings: 3

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1Roast the chicken wings: Preheat the oven to 475F. 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.2Prepare the ingredients: While the chicken wings roast, wash and dry the fresh produce. In a heatproof bowl, combine the mushrooms and 1 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 youd like, depending on how spicy youd like the dish to be.3Cook 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.4Add 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.5Finish 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.6Plate your dish:Divide the cooked rice and finished chicken wings between plates. Garnish with the green top of the scallion and sesame seeds. Enjoy!1Roast the chicken wings: Preheat the oven to 475F. 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.2Prepare the ingredients: While the chicken wings roast, wash and dry the fresh produce. In a heatproof bowl, combine the mushrooms and 1 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 youd like, depending on how spicy youd like the dish to be.3Cook 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.4Add 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.5Finish 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.6Plate your dish:Divide the cooked rice and finished chicken wings between plates. Garnish with the green top of the scallion and sesame seeds. Enjoy!

 

Step by step:

1. 1Roast the chicken wings: Preheat the oven to 475F. Line a sheet pan with aluminum foil. Pat the chicken wings dry with paper towels and place on the prepared sheet pan.

2. 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.

3. Remove from the oven, leaving the oven on.2Prepare the ingredients: While the chicken wings roast, wash and dry the fresh produce. In a heatproof bowl, combine the mushrooms and 1 cups of hot water. Peel and mince the garlic.

4. 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 youd like, depending on how spicy youd like the dish to be.3Cook the aromatics:While the chicken wings continue to roast, in a large pot, heat the sesame oil on medium-high until hot.

5. 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

6. 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.

7. 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.

8. Remove from heat and fluff the cooked rice with a fork.5Finish 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.

9. Remove from the oven.6Plate your dish:Divide the cooked rice and finished chicken wings between plates.

10. Garnish with the green top of the scallion and sesame seeds. Enjoy!1Roast the chicken wings: Preheat the oven to 475F. Line a sheet pan with aluminum foil. Pat the chicken wings dry with paper towels and place on the prepared sheet pan.

11. 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.

12. Remove from the oven, leaving the oven on.2Prepare the ingredients: While the chicken wings roast, wash and dry the fresh produce. In a heatproof bowl, combine the mushrooms and 1 cups of hot water. Peel and mince the garlic.

13. 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 youd like, depending on how spicy youd like the dish to be.3Cook the aromatics:While the chicken wings continue to roast, in a large pot, heat the sesame oil on medium-high until hot.

14. 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

15. 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.

16. 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.

17. Remove from heat and fluff the cooked rice with a fork.5Finish 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.

18. Remove from the oven.6Plate your dish:Divide the cooked rice and finished chicken wings between plates.

19. Garnish with the green top of the scallion and sesame seeds. Enjoy!

Nutrition Information:

covered percent of daily need