Martha Stewart Baked Chicken Wings with Mustard-Marmalade Glaze

Martha Stewart Baked Chicken Wings With Mustard-Marmalade Glaze turn chicken wings, orange marmalade and two mustards into a sticky, caramelized appetizer in 75 minutes. Try this easy party appetizer for game day or holiday get-togethers, since it's an oven-baked, no-fry recipe that bakes on one pan.

Brush the glaze on only after the wings have roasted for the full 45 minutes, because that is when the skin is golden and crisp. Put it on any sooner and the sugar in the marmalade burns before the chicken cooks through.

Martha bakes the wings instead of frying them, so there is no oil to watch and much less cleanup. Her glaze mixes Dijon and whole-grain mustard with marmalade and a little cayenne, which gives sweet citrus, tang and a slow warmth in one coating.

Martha Stewart Baked Chicken Wings with Mustard-Marmalade Glaze

0.0 from 0 votes

Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

310

kcal

Wings roast until crisp and golden, then a second round in the oven turns the marmalade glaze into a sticky, caramelized coat. Sliced scallions on top add a fresh crunch.

Ingredients

• 3 pounds chicken wings, cut in half at joints, wing tips removed
  

• Kosher salt and freshly ground pepper
  

• 1 tablespoon extra-virgin olive oil
  

• 1/2 cup orange marmalade
  

• 1/4 cup whole-grain mustard
  

• 2 tablespoons Dijon mustard
  

• 1/8 teaspoon cayenne pepper
  

• 1 scallion, thinly sliced, for serving
  

Directions

• Preheat and season: Preheat the oven to 400°F, then season 3 pounds of chicken wings with kosher salt and pepper. Toss them with 1 tablespoon olive oil so the skin crisps evenly.
• Arrange the wings: Spread the wings in a single layer on a parchment-lined rimmed baking sheet. Leave a little space between them so they roast instead of steaming.
• Bake until golden: Roast the wings for about 45 minutes, flipping them once halfway through. They are ready when the skin is golden and the meat is cooked through.
• Whisk the glaze: Whisk 1/2 cup orange marmalade, 1/4 cup whole-grain mustard, 2 tablespoons Dijon mustard and 1/8 teaspoon cayenne pepper in a bowl. Do this while the wings bake so the glaze is ready when you need it.
• Glaze the wings: Brush the wings all over with the marmalade mixture, then return them to the oven. Roast for 10 to 20 minutes until the glaze turns sticky and caramelized.
• Cool and serve: Let the wings cool slightly so the glaze sets on the skin. Then sprinkle 1 thinly sliced scallion over the top and serve.

Tools for this recipe

• Nordic Ware half sheet pan, Reynolds unbleached parchment paper, OXO silicone pastry brush, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make these wings ahead of time?

You can season the wings and whisk the glaze a day ahead and keep both covered in the fridge. Bake and glaze them just before serving, since that is when the skin is crispest.

How do I store and reheat leftover wings?

Keep leftover wings in an airtight container in the fridge for up to 3 days. Reheat them on a baking sheet in a 375°F oven for about 10 minutes, because the microwave makes the skin soft.

Can I make the glaze less spicy?

Yes, the cayenne is only 1/8 teaspoon, so you can cut it back or leave it out. The two mustards and the marmalade still give plenty of tangy flavor on their own.

Can I cook these in an air fryer instead of the oven?

An air fryer works well if you cook the wings in batches so they stay in a single layer. Glaze them for the last few minutes only, since the sugar in the marmalade browns quickly.

What is the most common mistake with baked wings?

Crowding the pan is the biggest one, because wings that touch each other steam and the skin turns soft. Use a rimmed baking sheet large enough for a single layer, and glaze only at the end.