Roasted Chicken Wings are a great appetizer for a small family gathering or party; especially tossed in a sweet pepper sauce. Gourmia’s Rotisserie Oven helps cooking chicken wings a cinch with its features.
*This post is sponsored by Gourmia. I did receive compensation for this recipe but as always, my opinions are my own. This post also contains affiliate links, which are of no additional cost to you but do help fund the continuation of this blog.*
Whenever I think of party appetizers, I can’t help but think of chicken wings! They are such a staple, don’t you think? Almost everyone loves them… except for vegans, but that’s who the veggie tray is for right?! Chicken wings are so versatile because so many sauces go so well with them. While I would love to have a deep fat fryer (one day guys, it will happen!), I recently had the idea to use Gourmia’s Rotisserie Oven to make roasted chicken wings at home. I’m about to blow your mind with this recipe!
These chicken wings have a lot of flavors packed into them, mainly due to the kickin’ sauce, but also due to the soak in an orange juice brine overnight. Orange juice?! Yeah, this stuff is going to rock your socks. I’ve talked, countless times, about how important it is to introduce flavor as soon as possible to foods before, and during, cooking (if you want to read more about this and other awesome cooking tips, sign up for my emails series on how to take your dinner skills up a notch!). Since there’s orange juice in the sauce, it only made sense to make an orange juice brine that also had bay leaves, red pepper flake, and peppercorns.
A word to the wise, though, you have to dry your wings well before cooking them. It’s done crazy detrimental since we’re not frying them but if you want to get a slight crispness to the skin, pat them dry with paper towels before tossing in cornstarch.
Here’s where the star of the show comes in to play, Gourmia’s Rotisserie Oven. This awesome appliance is going to revolutionize how you cook in your kitchen. Sure it can cook the classic rotisserie chicken, steak, veggies, potatoes, fish… even stir fry! This appliance comes with several attachments so you can do all of the above, and these awesome wings! Especially the wings.
This rotisserie oven is so easy to use! It’s pretty lightweight for how long it is, which means it’s easy for tiny ol’ me to carry it wherever I want to cook. It also only has 2 dials. TWO! Probably the most difficult about this appliance is to remember to have it plugged in so that it can cook. I may or may not have done that a few times… anywho, roasted chicken wings.
The attachment to use to do chicken wings is the tumbling drum. This allows the wings to twirl around and allows the wings to be evenly exposed over the course of cooking. With a drip pan at the bottom, I’m able to add some water to help keep the steam in the oven, resulting in super moist wings! And cleaning is super easy, just remove all of the sides, pan, and the cooking attachment. Soak for a few minutes to get all of the roasted bits off of the parts and you can throw it in your dishwasher!
Now the sauce. You are going to love the sauce! I love to make food as colorful as possible so using red bell peppers was a no-brainer. But I also wanted some kick. I will admit that I’m a bit of a wuss when it comes to the spice department, so two jalapenos were fine enough for me. If you, however, are digging the spice world, feel free to add more or even swap out the jalapenos for some serranos!
If you are one that loves uber crispy wings… you’ll have an added step. Even cooking these wings for as long as I did at 525 degrees, I couldn’t get a crisp skin without the risk of drying out the wings. These wings are very much like a rotisserie chicken; I love rotisserie chicken skin but if you want more crunch here’s what you do:
Sauce up your chicken wings and place on a sheet pan with parchment paper and place in the oven to broil for a few minutes. That will caramelize the sugar of the sauce and crisp up the wing.
I hope you enjoy this recipe and make it for your family! Let me know what other fun party appetizers you like to make!
- 1 cup orange juice
- 1 cup water
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/8 teaspoon red pepper flake
- 1 teaspoon black pepper corns
- 1 bay leaf
- 1 cup ice
- 1 lb chicken wings
- 1 ½ tablespoon corn starch
- 3 bell peppers, cored and large chopped
- 2 jalapenos, corned and large chopped
- 2 cups orange juice
- 1 orange, zested
- 2 tablespoons sugar
- 1 cup butter, cut into cubes.
- In a small sauce pot, bring brine ingredients (minus the ice) to a boil. Turn off heat and let it cool down for 30 minutes, add ice cubes.
- In a baggy with the chicken wings, add brine and close shut. Allow to brine over night.
- Drain chicken wings from brine and pat dry with paper towels. Place in a plastic bag and add cornstarch. Shake until generously coated. Shake off excess cornstarch before adding to rotisserie.
- Secure the tumbler attachment in the rotisserie oven and place wings in drum. Close, add water to the bottom drip pan and set oven to 525 for 45 minutes. Reduce heat to 475 and cook for another 20 minutes.
- Bring all sauce ingredients to a boil in a medium sized pan and reduce liquid by 1/2 . Once liquid has been reduced and peppers are soft, blend sauce with a stand blender or immersion blender.
- In a small pot, warm up ¼ cup water over medium heat. Add a few cubes of butter and whisk until incorporated. Continue to add butter, fully incorporating each addition before adding more butter. Repeat this process until all butter has been added.
- In a small bowl, mix together equal parts butter and sweet pepper sauce. Toss in cooked chicken wings and coat evenly. Garnish with jalapeno slices and oranges.
Note: if you like crispy wings, take the sauced wings and broil them in the oven for about 5 minutes.
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Amount Per ServingCalories 732Saturated Fat 31gCholesterol 169mgSodium 1041mgCarbohydrates 44gFiber 3gSugar 34gProtein 14g