Spicy Buffalo Wings, Garlic-Ginger-Tangerine Variation

Buffalo WIngs recipe and variations on spicy wings recipes - orig photo credit CHOW.com


RECIPE – Spicy Buffalo Wings and  Asian Sauce variation

Spicy wings have become a popular appetizer, in particular, surrounding sports and game-watching gatherings!  They are easy to prepare, finger-friendly and offer several variations on flavorings, from barbecue to buffalo.  Enjoy our tangerine variation on this original recipe calling for a ginger soy glaze.  We like our wings tangy and spicy, so we also recommended our pink pepper olive oil, or hot habanera EVOO!

So get your tastebuds ready for some MARCH MADNESS!

Recipe adaptation from Epicurious

Buffalo sauce:

  • 1 tablespoon unsalted butter, melted
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 1/4 cup hot pepper sauce

Ginger-Tangerine glaze:

  • 1/4 cup honey ( try our Hot Acacia Honey  with peppers)
  • 3 tablespoons Tangerine Balsamic
  • 3 large garlic cloves, crushed
  • 1  2×1″ piece of ginger, peeled, sliced
  • 1/4 cup Water


  • 5 pounds chicken wings, tips removed, drumettes separated out
  • 2 tablespoons olive oil  (For extra kick try our Pink pepper or Habanera EVOO)
  • 1 tablespoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

You may wish to add  Sesame seeds, for garnish


For buffalo sauce:
Mix first 4 ingredients in a medium bowl; let stand for 5 minutes. Whisk in hot sauce; keep warm.

For ginger tangerine glaze:

Bring all ingredients and 1/4 cup water to a boil in a small saucepan, stirring to dissolve honey. Reduce heat to low; simmer, stirring occasionally, until reduced to 1/4 cup, total, approximately 7–8 minutes. Strain into a medium bowl. Let sit for 15 minutes to thicken slightly.

*Sauces can be made 3-5 days ahead. Let cool completely; cover and chill. Rewarm before using.

Baking of wings: 

Preheat oven to 400°F. Set a wire rack inside each of 2 large rimmed baking sheets. Place ingredients in a large bowl; toss to coat. Divide wings between prepared racks and spread out in a single layer, preferably not touching as they will be delectably gooey! 

Bake wings until cooked through and skin is crispy, 45–50 minutes.


Line another rimmed baking sheet with foil; top with a wire rack. Add half of wings to ginger-tangerine glaze and toss to evenly coat. Place wings in a single layer on prepared rack and bake until glaze is glossy and lightly caramelized, 8–10 minutes.

Toss remaining half of wings in Buffalo sauce. Serve immediately (no need to bake).



Specialty gourmet ingredients at our ecommerce store www.OliveOilandBeyond.com

or at our Balboa Island gourmet shop:  210 Marine Avenue, #A  Newport Beach, CA


Tags: , , , , , , ,

Categories: Appetizer, Citrus, Flavored Olive Oils, Olive Oil, Sauce/Marinade, Side Dish


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