Blood Orange Hot Wings Recipe
Nothing goes together better than Superbowl Sunday and Chicken Wings. Whether you are hosting the party at your place or plan to bring a special dish to a friend’s party, put yourself in the running for the MVP and impress your friends by taking your wings recipe to the next level by adding some Blood Orange Fused Olive Oil from Olivin and trying out our Blood Orange Spicy Hot Wings recipe.
BLOOD ORANGE SPICY HOT WINGS RECIPE PROVIDED BY OLIVIN AND INDULGE BOISE
Ingredients:
2 to 3 Pounds Medium Chicken Wings
12 Tablespoons of Olivin Blood Orange Fused Olive Oil
1/2 Cup of Tequila
1/2 Cup of Fresh Lime Juice
6 Tablespoons of Soy Sauce
3 Tablespoons of Honey
2 Tablespoons of Chili Powder
1/2 Teaspoon of Ground Cumin
Sliced Carrots and Celery (optional)
Ranch and/or Blue Cheese Dressing for Dipping Sauce
Directions:
Heat 3 tablespoons of Olivin Blood Orange Fused Olive Oil in large skillet over medium heat. Brown chicken wings in small batches for 5-7 minutes on each side (or until golden brown). Remove wings from skillet and set aside. Drain the skillet.
Place the tequila, 9 tablespoons of Olivin Blood Orange Fused Olive Oil, lime juice, soy sauce, honey, chili powder and cumin in same skillet. Cook over medium heat until boiling. Add wings and return to a boil. Reduce heat to medium-low stirring occasionally for 25 minutes or until sauce is thick and wings are fully cooked.
Serve with sliced carrots, celery, and other assorted vegetables with ranch or blue cheese dressing.
Indulge Boise is proud to partner with Olivin: Olive Oil & Vinegar Taproom to present simple, seasonal recipes for you to try at home. Check Simple Indulgence out on a regular basis to gather ideas on how to spice up some of your home-cooked meals.
Try more of our Simple Indulgence Recipes!
Tips for the Best Blood Orange Hot Wings
The tequila cooks off as the sauce reduces, so these are family-friendly — but you can swap in chicken broth if you’d rather skip it entirely. For extra crispy wings, pat them dry before they hit the skillet and don’t crowd the pan; brown them in small batches so they sear instead of steam. If you like more heat, add another tablespoon of chili powder or a pinch of cayenne. The sauce should coat the back of a spoon before you add the wings back in — if it’s still thin, give it a few more minutes over medium-low.
What to Serve With Them
Sliced carrots and celery with ranch or blue cheese are the classics, but these wings also work as a main with a simple green salad. The blood orange and lime cut the richness, so something crisp alongside — a cold lager, a dry cider, or a citrusy white — works better than anything heavy.
Make-Ahead and Storage
The sauce can be made up to three days ahead and refrigerated — reheat it gently before tossing with freshly cooked wings so it doesn’t break. Cooked wings keep for about four days in an airtight container; reheat them in a 400°F oven for eight to ten minutes rather than the microwave, which turns the skin soft. If you’re feeding a crowd on game day, brown the wings earlier in the afternoon, then finish them in the sauce right before serving so they hit the table hot and glossy.
More Simple Indulgence Recipes
Indulge Boise partners with Olivin: Olive Oil & Vinegar Taproom to bring you simple, seasonal recipes to try at home. Try our Cranberry Wild Rice or Pomegranate Cashew Arugula Salad next, and taste Olivin’s oils in person on one of our downtown Boise food tours.
