Chicken Wings Poached in Orange Juice and Honey

Hubby brought home a 5-lb bag of oranges and I really wanted to cook them with my chicken wings. Instantly I was already picturing roasted chicken wings coated with a sticky honey and citric sauce. Marinating the wings in orange juice and honey then roasting them would be tasty, but I wanted to fully cook the wings for the weeknight dinners so that my weeknight will be less hectic. Plus reheating roasted meat is really not to my liking. So I adopted the same cooking technique as the fish sauce chicken wings. The outcome was lighter and less greasy. The citric and honey aroma filled the house and put me in a good mood. Most of all, no one at the dining table was able to tell that these wings were made days in advance!

Here are the Chicken Wings Poached in Orange Juice and Honey from my kitchen:

Ingredients

3 lb of chicken wings, split

2 cloves of garlic, crushed

1/4 cup of white wine

1 cup of fish sauce (use the Three Crab Brand only)

1 cup of water

1 cup of honey

2 oranges

I like to order split chicken wings online from local farms. They are a lot fresher, tastier and bigger in size.

How

1. Zest and julienne the skin of one orange. In a small pot, boil the orange zest in water for 30 seconds. Drain and rinse the zest under cold water. Then boil the zest in water and drain again. Do this three times in total then drain off the water and set aside. This is to remove the bitterness from the zest.
   
   
2. Juice the two oranges and drain the pulp from the juice.
3. In a pot, add a little bit of oil and fry the garlic on low heat until fragrant.
4. In goes white wine, bring it to a boil and simmer for 3 minutes.
5. Add water, fish sauce, honey and Orange juice. Stir well and bring it to a boil.
6. Add chicken wings and turn up the heat. As soon as it boils, immediately turn the heat down to low. Simmer with lid on for 10 minutes. If the liquid does not cover all the wings, add 5 more minutes and stir occasionally.
   
7. Remove from heat, leave the lid on and let the wings infuse in the liquid for 20 - 60 minutes. Stir occasionally. If the wings are bigger in size, let them infuse in the liquid longer for better flavor, but do not infuse for more that 1 hour or they will be too salty.
8. Drain and discard the liquid. Serve warm immediately or keep in the fridge and serve cold later.