Serves 4
For wings:
2 pounds organic chicken wings
¼ teaspoon dried oregano
¼ teaspoon dried thyme
1 teaspoon smoked paprika
1 teaspoon sea salt
¼ teaspoon black pepper
Orange Sauce:
2 tablespoons water
1 tablespoon unsalted butter
2 garlic cloves, minced
Zest from one orange
1 cup fresh squeezed orange juice
¼ cup honey
3 tablespoons brown sugar
1 teaspoon arrowroot starch
1 teaspoon hot sauce
½ teaspoon red pepper flakes
¼ teaspoon ground ginger
Fennel Blue Dip:
1 cup crumbled Point Reyes Fennel Blue (about 4 oz)
½ cup sour cream
¼ cup mayonnaise
1 tablespoon buttermilk
1 teaspoon fresh lemon juice
2 teaspoons fresh orange juice
minced chives or parsley, for garnish
Make the wings:
Preheat the oven to 400 F. Line a baking sheet with parchment paper and place a wire rack on top.
Place chicken wings in a medium bowl. Add oregano, thyme, paprika, salt and pepper and toss well to combine.
Put wings in even layer on the wire rack of your prepared pan. Bake wings for about 20-25 minutes or until crisp and cooked through.
Meanwhile, make the orange sauce:
In a small saucepan over medium-high heat, combine sauce ingredients. Bring to a simmer and cook for 2-3 minutes, stirring occasionally, until bubbly. In a small bowl, combine arrowroot with 2 tablespoons water. Reduce the orange sauce heat to low and add arrowroot mixture. Stir until the sauce begins to thicken. Remove from heat.
Remove wings from oven and spoon orange sauce over the top. (Alternatively, carefully toss together in a mixing bowl & return to wire rack.) Place wings back in oven for an additional 4-6 minutes.
Remove the chicken wings from the oven and place on a serving platter. Drizzle any sauce from the baking pan over the top.
Serve with Fennel Blue dip:
Combine all ingredients in a small bowl. Top with minced chives or parsley.
