Orange you glad to come across this Cointreau-versial recipes for chicken wings?
Cointreau’s rich citrus flavour makes it an ace ingredient for food as well as cocktails. I cook wings all the time, playing around with all sorts of ingredients. Usually my experiments turn out to pretty decent but fall well short of yummy greatness. But my Cointreau wings with honey Dijon taste awesome, if I do say so myself.
This recipe assumes you’re baking the wings. But they’d be just as tasty fried or grilled. It also assumes your oven is just like mine. A lot of folks would lower the temp or cook for less time than what I recommend. Do what you know is best with your oven and use my instruction as a guideline.
COINTREAU WINGS WITH HONEY DIJON Yum
Ingredients for the Wings (16 pieces)
• 8 chicken wings (chopped at joint with tips removed);
• 3-4 tablespoons soy sauce;
• 3 tablespoons cooking oil (I use rapeseed oil);
• 2 tablespoons honey;
• 100ml Cointreau;
• Juice from ½ lemon;
• 2-3 minced garlic cloves;
• Black pepper to taste;
• Sesame seeds to taste;
• Finely diced chives to taste;
• Fresh coriander leaves to taste;
• Fresh parsley leaves to taste (optional).
Ingredients for the Honey Dijon
• 1 part Dijon mustard;
• 2 parts honey;
• Splash of Cointreau.
Method for the Wings
• Mix the soy sauce, oil, honey, Cointreau, lemon juice, garlic, black pepper and sesame seeds together to make the marinade;
• Score the chicken and marinade for at least an hour (overnight for best results);
• When ready to cook preheat your oven to 250°C;
• Toss the wings for an even coating and place on a baking dish big enough for the pieces to be spread as a single layer;
• Cook in the oven for about 45 minutes to 1 hour, checking them after 30 minutes to see how they’re doing and turning them to make sure the wings are completely coated in the marinade and so that all sides are evenly cooked;
Method for the Honey Dijon
• Mix the mustard and honey together with a splash of Cointreau;
• Top with black pepper, sesames, chives, coriander, and parsley.
Serve
Drain the wings of any excess liquid and let cool. Serve with the honey Dijon on the side as a dip.
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