Negroni Glazed Wings

Crispy baked chicken wings tossed in a glaze based on the classic negroni cocktail and topped with candied orange peel.

Prep Time20

Cook Time30

resting1

Keyword: Mash-Up

Servings: people

Calories: 1176kcal

Peel the oranges. You want pieces with a little white, but not much! Cut into small matchstick pieces, about an inch long. Reserve the orange juice for the glaze.
Bring pot with a few cups of water to a simmer. blanch the peels in the water for about 2 minutes. Strain.
Add 2 cups of fresh water to a pot and add in 1 1/2 cups of the sugar and a pinch of salt. Add in the orange peels and bring to a simmer. Cook for 25 minutes at a medium simmer.
Spread the remaining 1/2 cup of sugar on a plate and one by one take an orange peel from the hot sugar water and place it onto the plate of sugar. Once the plate is somewhat full, shake the peels around so they are fully coated with sugar and transfer them to another plate or paper towel or wire rack to cool more. Repeat the process until you do all the peels.

Dry the wings and add them to a bowl. Sprinkle on the salt and baking powder and toss the wings to fully coat. Line the wings on a wire rack over a baking sheet and place them into the fridge uncovered to dry out for at least 12 hours if not 24.
Mix the cornstarch, flour, powdered sugar, and cajun spice in a bowl and add it to a mesh strainer. Tap over the wings to very lightly coat. Flip the wings and repeat.
Preheat an air fryer to 425 or a convection oven to 475. Add the wings in a single later and cook for about 10 minutes with the skin up, then 10 with it down, then a final 10 with the skin up again.

Add all the glaze ingredients to a large frying pan over medium heat. Stir until the sugar is dissolved. Bring to a simmer and let cook and reduce for about 20 minutes.
Allow the glaze to cool a few minutes to thicken before tossing the wings in. Toss the wings to fully coat and serve immediately. Top with the candied orange peel.