This recipe was recently featured on Tasty Kitchen. Like the writer, my mouth began to salivate. Looking forward to having it Christmas week!
2½ pounds chicken drummets and wings
1 whole orange, zest and juice
⅓ cups soy sauce
2 tbsp fresh ginger, grated
1 tsp red pepper flakes
1 tbsp honey
2 tsp Sriracha sauce
1 tbsp cilantro, chopped
1 whole scallion, chopped
In a large soup pot that has a steamer, place water in the bottom until it hits the steamer basket. Add all the chicken pieces to the steamer and place over high heat and cover with a lid. Bring to a boil, then lower the heat to a gentle simmer to steam the wings. Steam for 15-18 minutes.
While the wings are steaming, add orange zest and juice, soy sauce, ginger, red pepper, honey, rice wine vinegar and Sriracha sauce into a large bowl and stir. Remove the wings from the steamer and place into the large bowl with the sauce and stir to coat.
Heat the oven to broil at around 425ºF and place the rack the second notch down. Now you want to crisp the skin and glaze the sauce over the top. Place the wings evenly on a baking sheet and place under the broiler. After 3-4 minutes, remove from the oven, flip over and brush more sauce over the top. Broil again and continue this process off flipping and brushing on sauce until the skin is crisp. Usually 2 times on each side does the trick. Sprinkle with chopped cilantro and scallions to garnish.