Chicken Wings – Baked & Fried Tortured Orchard style

*Chicken wings are a fun finger food that are known to be hot. Though there is always a special place in our hearts for the classic hot wing, we thought we’d put our spin on it.

Baked: Garlic Balsamic

You’ll need:

Tortured Orchard Garlic Balsamic Drizzle

A package of chicken wings

Parsley (half bu.- finely chopped)

Red Pepper (cut -sm. dice)

Cookie Sheet

Parchment/Wax paper

Serving Dish or Plate

Oven

 

*Preheat oven to 400 degrees

* Clean Chicken wings, rinse and dry well 

* Proceed to coat the wings in the Garlic Balsamic Drizzle. The easiest way is to rub the wings directly. If you don’t want to get dirty you could always place the sauce in a plastic bag with the wings and do it that way. (Don’t be afraid to allow the wings to marinate a few days in the refrigerator.)

* On the parchment lined cookie sheet place the wings and cook off in the oven, about 35-45 minutes. 

* While the wings are cooking go ahead and chop the parsley and the red pepper. 

* Once the wings are cooked, and have had atleast 2 minutes to rest place them on their serving dish and garnish with the chopped parsley and red pepper for color.

* A great touch is to heat some of the Tortured Orchard Garlic Balsamic Drizzle and use it for the wings as a dipping sauce. 

 

Lemon Ginger Twist

You’ll need:

Tortured Orchard Lemon Ginger Twist

A package of chicken wings

Scallions ( 1 Bu.- cut into rings)

Lemon Zest

Cookie Sheet

Serving Dish or plate

Microplane/Cheese grater (for lemon zest)

 

*Preheat oven to 400 degrees  

* Clean Chicken wings, rinse and dry well 

* Proceed to coat the wings in the Lemon Ginger Drizzle. The easiest way is to rub the wings directly. If you don’t want to get dirty you could always place the sauce in a plastic bag with the wings and do it that way.  (Don’t be afraid to allow the wings to marinate a few days in the refrigerator)

* On the cookie sheet place the wings and cook off in the oven, about 35-45 minutes. 

* While the wings are cooking go ahead and cut the scallion rings and zest the lemon.

* Once the wings are cooked, and have had atleast 2 minutes to rest place them on their serving dish and garnish with the scallion rings and lemon zest for color.

*A great touch is to heat some of the Tortured Orchard Lemon Ginger Twist and use it as a dipping sauce for the wings.

Fried: Garlic Balsamic/ Lemon Ginger Twist
You’ll need:
Tortured Orchard Garlic Balsamic Drizzle (perhaps 2 jars depending on the quantity of chicken wings you have)
A package of chicken wings
Flour
Salt & Pepper
Frying Oil ( Canola/Safflower)
Frying Pan
Stove
Plate lined with paper towel
* Clean and dry the chicken wings
* In 2 bowls dump some flour (you want to coat the wings in batches) seasoning it generously with salt and pepper. 
* In another bowl empty the jar of Tortured Orchard Garlic Balsamic Drizzle
* Coat the chicken wings in the seasoned flour, then proceed to dunk them in the bowl of T.O’s GBD and then coat again in the second bowl of seasoned flour.
* When the oil has reached frying temperature (you’ll know when it begins to ripple or smoke (but try and avoid the smoke point.)) begin to fry the wings and cook them until they turn deep golden brown. 
* Heat additional T.O Sauce and use for Dipping.
* Please note that the same recipe can be used with Tortured Orchards Lemon Ginger Twist.