Eat Without

Orange Glazed Skinless Chicken Wings

Source: University of the Virgin Islands, Cooperative Extension Service 4-H/Family & Consumer Sciences Program

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-10-22.

Orange marmalade seasons these delightful skinless chicken wings. Enjoy this appetizer with brown rice and grilled or roasted veggies.

Makes
5 Servings

Ingredients

  • 10 medium chicken wings
  • 3 tablespoons butter
  • 1 teaspoon seasoned salt
  • 8 tablespoons orange marmalade (1/2 cup)

Directions

  1. Wash hands with soap and water.
  2. Rinse chicken wings and dry on paper toweling. Tuck the wing tip under the larger joint to form a triangle.
  3. Heat butter in skillet (200 degrees F on temperature-controlled gas burner).
  4. Sprinkle wings with seasoned salt and place in heated butter. Sauté on temperature-controlled gas burner (325 degrees F) until evenly brown on both sides, about 20 minutes.
  5. Spread with orange marmalade, continuing to sauté while basting frequently for another 20 minutes.
  6. Remove from skillet. Serve hot.
  7. Hold at serving temperature on automatic burner or in 'Keep-Warm' oven set at 170 degrees F. They will be glazed and "sticky" good.

Notes

Leg pieces or whole chicken may be prepared this way and served as an entrée.

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.