Description
These sophisticated chicken wings are marinated in a blend of red wine, soy sauce, orange juice, garlic, and fresh ginger before being finished with a glossy red currant glaze. The result is a beautifully balanced appetizer featuring sweet fruit notes, citrus brightness, and rich savory depth perfect for entertaining.
Flavor Profile
Sweet, savory, fruity, citrusy, rich
Equipment Needed
Large nonreactive baking dish or container
Ingredients
3 pounds chicken wings, separated
⅓ cup soy sauce
⅓ cup orange juice
⅔ cup dry red wine
2 tablespoons dry red wine (additional)
3 garlic cloves, mashed
2 tablespoons fresh ginger root, finely chopped
6 tablespoons red currant jelly
2 tablespoons orange zest, grated
1 tablespoon orange zest, cut into thin julienne strips, for garnish
Instructions
- Place the chicken wings in a large nonreactive baking dish or container.
- In a bowl, whisk together the soy sauce, orange juice, ⅔ cup red wine, garlic, and ginger.
- Pour the marinade over the wings and turn to coat evenly.
- Cover and refrigerate overnight, turning the wings several times during marinating.
- Preheat the oven to 375°F (190°C).
- Line a baking sheet with aluminum foil and place a wire rack on top. Lightly coat the rack with cooking spray.
- Remove the wings from the marinade and discard the marinade.
- Arrange the wings in a single layer on the prepared rack.
- Bake for 35 to 40 minutes, or until the wings are nearly cooked through and lightly browned.
- While the wings bake, prepare the glaze. In a small saucepan, combine the red currant jelly, remaining 2 tablespoons red wine, and grated orange zest.
- Cook over low heat, stirring frequently, until the jelly has melted and the mixture is smooth.
- Remove the wings from the oven and generously brush with the glaze.
- Return the wings to the oven and bake for 10 minutes.
- Turn the wings, brush again with glaze, and bake for an additional 10 minutes, or until deeply caramelized, glossy, and cooked through.
- Remove from the oven and allow to cool for 5 minutes.
- Transfer to a serving platter and garnish with julienned orange zest before serving.
Recipe Notes
Heat Adjustment Suggestions
Add ¼ teaspoon cayenne pepper to the glaze for a subtle kick.
Stir 1 teaspoon crushed red pepper flakes into the marinade for medium heat.
For a spicy-sweet variation, add 1 teaspoon hot sauce to the glaze.
Make-Ahead Tips
Marinate the wings overnight for maximum flavor.
The wings can be fully baked up to one day ahead and reheated in a 350°F (177°C) oven for 10 to 15 minutes before serving.
Serving Suggestions
Serve alongside a cheese board, fruit platter, or elegant appetizer spread.
Pair with roasted vegetables, rice pilaf, or a fresh citrus salad.
Excellent for holiday gatherings, cocktail parties, and special occasions.
BEAUJOLAIS-GLAZED CHICKEN WINGS (Elegant Wine-Kissed Party Wings)
Ingredients
Equipment
Method
- Place the chicken wings in a large nonreactive baking dish or container.
- In a bowl, whisk together the soy sauce, orange juice, ⅔ cup red wine, garlic, and ginger.
- Pour the marinade over the wings and turn to coat evenly.
- Cover and refrigerate overnight, turning the wings several times during marinating.
- Preheat the oven to 375°F (190°C).
- Line a baking sheet with aluminum foil and place a wire rack on top. Lightly coat the rack with cooking spray.
- Remove the wings from the marinade and discard the marinade.
- Arrange the wings in a single layer on the prepared rack.
- Bake for 35 to 40 minutes, or until the wings are nearly cooked through and lightly browned.
- While the wings bake, prepare the glaze. In a small saucepan, combine the red currant jelly, remaining 2 tablespoons red wine, and grated orange zest.
- Cook over low heat, stirring frequently, until the jelly has melted and the mixture is smooth.
- Remove the wings from the oven and generously brush with the glaze.
- Return the wings to the oven and bake for 10 minutes.
- Turn the wings, brush again with glaze, and bake for an additional 10 minutes, or until deeply caramelized, glossy, and cooked through.
- Remove from the oven and allow to cool for 5 minutes.
- Transfer to a serving platter and garnish with julienned orange zest before serving.
Nutrition
Notes
Stir 1 teaspoon crushed red pepper flakes into the marinade for medium heat.
For a spicy-sweet variation, add 1 teaspoon hot sauce to the glaze.
Marinate the wings overnight for maximum flavor.
The wings can be fully baked up to one day ahead and reheated in a 350°F (177°C) oven for 10 to 15 minutes before serving.
Serve alongside a cheese board, fruit platter, or elegant appetizer spread.
Pair with roasted vegetables, rice pilaf, or a fresh citrus salad.
Excellent for holiday gatherings, cocktail parties, and special occasions.
Tried this recipe?
Let us know how it was!BEAUJOLAIS-GLAZED CHICKEN WINGS (Elegant Wine-Kissed Party Wings)
Ingredients
Equipment
Method
- Place the chicken wings in a large nonreactive baking dish or container.
- In a bowl, whisk together the soy sauce, orange juice, ⅔ cup red wine, garlic, and ginger.
- Pour the marinade over the wings and turn to coat evenly.
- Cover and refrigerate overnight, turning the wings several times during marinating.
- Preheat the oven to 375°F (190°C).
- Line a baking sheet with aluminum foil and place a wire rack on top. Lightly coat the rack with cooking spray.
- Remove the wings from the marinade and discard the marinade.
- Arrange the wings in a single layer on the prepared rack.
- Bake for 35 to 40 minutes, or until the wings are nearly cooked through and lightly browned.
- While the wings bake, prepare the glaze. In a small saucepan, combine the red currant jelly, remaining 2 tablespoons red wine, and grated orange zest.
- Cook over low heat, stirring frequently, until the jelly has melted and the mixture is smooth.
- Remove the wings from the oven and generously brush with the glaze.
- Return the wings to the oven and bake for 10 minutes.
- Turn the wings, brush again with glaze, and bake for an additional 10 minutes, or until deeply caramelized, glossy, and cooked through.
- Remove from the oven and allow to cool for 5 minutes.
- Transfer to a serving platter and garnish with julienned orange zest before serving.
Nutrition
Notes
Stir 1 teaspoon crushed red pepper flakes into the marinade for medium heat.
For a spicy-sweet variation, add 1 teaspoon hot sauce to the glaze.
Marinate the wings overnight for maximum flavor.
The wings can be fully baked up to one day ahead and reheated in a 350°F (177°C) oven for 10 to 15 minutes before serving.
Serve alongside a cheese board, fruit platter, or elegant appetizer spread.
Pair with roasted vegetables, rice pilaf, or a fresh citrus salad.
Excellent for holiday gatherings, cocktail parties, and special occasions.
Tried this recipe?
Let us know how it was!Inspired By
Inspired by French-inspired wine-glazed poultry dishes that combine fruit preserves, citrus, and red wine to create a rich, elegant glaze with remarkable depth of flavor.
Source: Food Network
Nutrition Information
Estimated per serving (based on 6 servings)
Calories: 365
Protein: 28 g
Carbohydrates: 14 g
Fat: 19 g
Saturated Fat: 5 g
Cholesterol: 120 mg
Sodium: 760 mg
Fiber: 1 g
Sugar: 11 g
Prep Time: 15 minutes
Marinate Time: 12 hours
Cook Time: 55 minutes
Total Time: 13 hours 10 minutes
Yield: 6 servings
Difficulty: Intermediate
