I never did catch the wing crazies going around. I mean really, they need a whole restaurant for buffalo wings? I tried them once. They were pretty unpleasant. Gooey sweet, painfully spicy and lacking in anything I’d call flavor. We’re pretty wimpy here. Bell peppers are about the only peppers we eat, even pepperocini is too hot for us.

But, my pastured poultry producer had a great sale on their wings and I just had to pick some up. These aren’t little grocery store wings, they include a nice chunk of breast meat (they call it breast bits) and I found one wing was plenty for me and the kids, the boys had two wings apiece and were plenty happy. They turned out just lovely, but next time I’ll adjust the recipe a tad.

Wings for Wimps

3 oranges, juiced
2 tablespoons naturally fermented soy sauce
1 tablespoon freshly ground peanut butter
1 teaspoon raw honey
2 teaspoons molasses
1 teaspoon rice wine vinegar
2 tablespoons toasted sesame oil
2 cloves garlic, finely minced
1/2 inch knob of ginger root, peeled and finely minced
10 pastured chicken wings with breast bits

Mix together thoroughly all the ingredients except the wings. Put wings in a glass baking dish and use mixture to marinate the wings overnight, covered in the refrigerator. Remove the wings from the refrigerator about an hour before cooking to allow the pan to warm up a bit. Bake 45 minutes at 325°, basting with the juice occasionally.

It turned out very well, but next time I think I will use the juice from 4 or 5 oranges, then after marinating, reduce it by boiling a few minutes first, and maybe add some grated orange peel too.

This post is part of Real Food Wednesdays, this week hosted by Kelly the Kitchen Kop.

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