Home Kitchen Spicy Citrus Wings with Cilantro Scallion Dip

I originally saw this dish on Good Kitchen over 10 years ago. 🫣

What caught my attention first was combination of spice and citrus which then triggered a salivary response in my mouth forcing me to immediately buy all the ingredients and make them as soon as humanly possible. Honestly I’ve never been so excited about a wing recipe in my entire life. These wings and this dip is a match made in heaven.

Dependable for the big game that’s this coming weekend. I promise you won’t regret it.

To Make The Spicy Citrus Wings with Cilantro Scallion Dip Set out:

for the dipping sauce:

• green onions
• cilantro
• garlic powder
• plain nonfat greek yogurt
• mayonnaise
• kosher salt
• freshly ground black pepper

for the wings:

• chicken wings – Broken down into flats and drummettes.
• orange zest and juice
• fresh ginger
• soy sauce
• rice vinegar
• honey
• sriracha
• red pepper flakes

Make The Dip:

In a bowl, measure and add 1/2 cup each mayonnaise and plain nonfat Greek yogurt, 2 to 3 sliced green onions and 1/4 cup cilantro. Season with 1/2 teaspoon of garlic powder, and a pinch of kosher salt and black pepper to taste.

Mix well until thoroughly combined.

Cover tightly with plastic wrap and stick it in your fridge until ready to serve.

Prep The Wings:

Gather 2-1/2 to 3 pounds whole chicken wings. You’ll need to break them down into three parts; the wingtip (which you’ll discard), the flat or “wingette”, and the old-school drummette.

With your index finger find each of the joints. Using your sharpest knife, firmly cut into the center of each joint. It should only take a little pressure and your knife should do majority of the work to cut right through. I promise it’s actually not as hard as it looks.

You can discard the wing tips or save/freeze them for stock later on.

Place steamer basket in a pan filled with shallow water. The water should only reach the bottom of the steamer basket.

Arrange the wings in the steamer basket in an even layer.

Cover with a tight fitting lid or a heavy plate on top, bring to a simmer and steam for 20 to 24 minutes or until fully cooked.

Preheat you ovens broiler to high and move your oven rack to the second notch under the broiler. Line a rimmed baking sheet with foil and lightly spray with avocado oil or nonstick spray.

Make The Wings:

In a large mixing bowl, measure and add 1/3 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey and 2 teaspoons sriracha. Add the zest and juice from a large orange, grate 2 tablespoons of ginger and add a generous pinch of red pepper flakes.

Stir well to combine.

The wings by now should be done steaming and fully cooked. All you have to do now is crisp that glorious chicken skin. First though! We must glaze!

Add in all the fully cooked chicken wings into the spicy orange glaze and toss gently to coat. Being careful not to tear or remove any of that skin.

Place the wings top side facing down, on to the prepared baking sheet. Slide the pan under your preheated broiler and time it for 3-4 minutes.

Remove, turn the wings and brush with the spicy citrus glaze. Place back under the broiler for another 3 to 4 minutes.

Repeat 2 more times, on each side, with the glaze and then slide under the broiler. On the last time, broil for 2 minutes – watching carefully to avoid burning. A little char is okay and desired.

NOTE: everyones oven is different, I recommend watching closely to avoid burning.

Lastly, toss the wings back in the reserved glaze if you like them “wet”.

Serve it up with that fabulous cilantro dip and call it a day.

I highly recommend making a double batch of the wings; you probably won’t want to share these!

The wings aren’t too spicy, but every-now-and-again you get a little sweet heat, but thanks to the dip it wasn’t too hard to handle.

Enjoy! And if you give this Spicy Citrus Wings recipe a try, let me know! Snap a photo and tag me on twitter or instagram!