If you're looking for a delicious and unique twist on traditional chicken wings, look no further than this Cherry Preserve Oven Fried Chicken Wings recipe.
The combination of sweet cherry preserves, tangy balsamic vinegar, and spicy Dijon mustard creates a mouthwatering marinade that perfectly complements the crispy, oven-fried chicken wings. The addition of toasted fennel seed adds a subtle, yet distinct earthy flavor to the dish.
These wings are perfect for any occasion, whether you're hosting a game day party or just looking for an easy and delicious appetizer to enjoy with friends and family.
Looking for other chicken wing recipes? Try my Hot Honey Sauce to dress up your wings.
Why You'll Love this Recipe
- Unique and Flavorful: The combination of cherry preserves, balsamic vinegar, Dijon mustard, and toasted fennel seed creates a unique and flavorful marinade that sets this recipe apart from other chicken wing recipes. The sweetness of the cherries is balanced by the tanginess of the vinegar and the spiciness of the mustard, making for a perfectly balanced flavor profile.
- Easy to Prepare: This recipe is incredibly easy to prepare, making it perfect for busy weeknights or impromptu get-togethers. Simply marinate the chicken wings, bake them in the oven, and garnish with fennel pollen and/or ground toasted fennel seed. The result is a delicious and impressive dish that requires minimal effort.
- Crowd-Pleasing: Who doesn't love chicken wings? This recipe is sure to please a crowd, whether you're hosting a party or just enjoying a casual dinner with friends and family. The unique flavor combination and crispy texture of the wings are sure to make them a hit with everyone who tries them.
Ingredients & Substitutions
Full recipe with full measurements listed below on the recipe card.
- Cherry preserves: This sweet and fruity spread adds a unique flavor to the chicken wings, creating a delicious and unexpected combination of savory and sweet. Cherry jam or jelly can be used as a substitution.
- Balsamic vinegar: The acidity of the vinegar helps to tenderize the chicken and balance out the sweetness of the cherry preserves. Red wine vinegar or apple cider vinegar can be used as a substitution.
- Dijon mustard: The mustard adds a tangy and slightly spicy flavor to the marinade, enhancing the overall taste of the chicken wings. Use grainy or yellow mustard as a substitution.
- Toasted fennel seed: This aromatic spice adds a subtle licorice-like flavor to the marinade, complementing the sweetness of the cherry preserves and the tanginess of the vinegar. Use ground cumin or coriander can be used as a substitution.
- Kosher salt: This seasoning enhances the flavor of the chicken wings and helps to bring out the other flavors in the marinade. Use sea salt or table salt as a substitution.
- Garlic: The minced garlic adds a pungent and savory flavor to the marinade, which is absorbed by the chicken during the marinating process. Garlic powder can be used as a substitution.
- Chicken wings: The protein in the chicken is the star of the dish, absorbing the flavors of the marinade and becoming crispy and juicy when oven-fried. Chicken drumettes or thighs can be used as a substitution.
- Olive oil: This oil helps to evenly coat the chicken wings and promote crispiness when oven-fried. Vegetable oil or canola oil can be used as a substitution.
How to make Oven Fried Chicken Wings
Full recipe with step by step instructions listed below in the recipe card.
- To start, combine cherry preserves, balsamic vinegar, Dijon mustard, toasted fennel seed, kosher salt, and minced garlic in a bowl until well combined. In a resealable plastic bag or bowl, place the chicken wings and pour the marinade over them. Seal the bag or cover the bowl and toss to coat the wings in the marinade. Let the chicken marinate in the refrigerator for at least 2 hours.
- When you're ready to cook, preheat the oven to 425°F and prepare a baking sheet by lining it with foil. Take the chicken out of the refrigerator 30 minutes before cooking to bring it to room temperature. Remove the chicken wings from the marinade and place them on the prepared baking sheet. Reserve the marinade.
- Bake the chicken wings for 15 minutes, then remove them from the oven and flip them over. Baste them with the reserved marinade and bake for another 15 minutes, or until the chicken wings are cooked through and crispy.
- Once the chicken wings are done, remove them from the oven and place them on a platter. Sprinkle them with fennel pollen and/or ground toasted fennel seed for a flavorful garnish. Serve the cherry preserve oven fried chicken wings hot and enjoy!
Variations
- Spicy cherry chicken wings: Add a pinch of cayenne pepper or a dash of hot sauce to the marinade for a spicy kick.
- Honey cherry chicken wings: Substitute honey for the cherry preserves to create a sweet and sticky glaze on the wings.
- Ginger soy cherry chicken wings: Add grated ginger and soy sauce to the marinade for an Asian-inspired twist on the recipe.
- Orange cherry chicken wings: Use orange marmalade instead of cherry preserves and add orange zest to the marinade for a citrusy flavor.
- BBQ cherry chicken wings: Mix the cherry preserves with your favorite BBQ sauce and use it as the marinade for the wings.
- Smoky cherry chicken wings: Add smoked paprika to the marinade for a smoky flavor that pairs well with the sweetness of the cherry preserves.
- Rosemary cherry chicken wings: Add fresh chopped rosemary to the marinade for an earthy, herbal flavor.
- Teriyaki cherry chicken wings: Use teriyaki sauce instead of the vinegar in the marinade and add some sesame seeds for extra crunch.
FAQ's
Can I use frozen chicken wings?
Yes, you can use frozen chicken wings, but be sure to thaw them completely before marinating and cooking.
Can I use boneless chicken instead of chicken wings?
Yes, you can use boneless chicken thighs or breast instead of chicken wings. Adjust the cooking time accordingly, as boneless chicken will cook faster than wings.
Can I grill the chicken wings instead of baking them?
Yes, you can grill the chicken wings instead of baking them. Preheat the grill to medium-high heat, and grill the wings for about 10-12 minutes per side, basting with the marinade as you go.
Can I make this recipe in advance?
Yes, you can marinate the chicken wings in advance, up to 24 hours ahead of time. Simply store the marinated wings in the refrigerator until ready to bake.
Can I use different types of preserves?
Yes, you can use different types of fruit preserves such as apricot, raspberry, or peach, in place of cherry preserves.
How can I make this recipe gluten-free?
To make this recipe gluten-free, be sure to use a gluten-free Dijon mustard, and double-check that all of your other ingredients are gluten-free.
Can I make this recipe vegan or vegetarian?
This recipe is not vegan or vegetarian due to the use of chicken wings. However, you can try substituting the chicken wings with plant-based options such as seitan, tofu, or tempeh, and adjust the cooking time as needed.
Tips
- Make sure to use fresh, high-quality chicken wings for the best flavor and texture.
- Be sure to marinate the chicken wings for at least 2 hour. This allows the flavors to develop and the meat to tenderize.
- Remove the chicken wings from the refrigerator 30 minutes before cooking. This allows them to come to room temperature, which will help them cook more evenly.
- Line your baking sheet with foil to make cleanup easier.
- Flip the chicken wings halfway through cooking to ensure even browning and cooking.
- Use a meat thermometer to ensure the chicken wings are cooked to an internal temperature of 165°F.
- Let the chicken wings rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, making them more tender and flavorful.
- Garnish with fresh herbs or additional toasted fennel seeds for an extra pop of flavor and color.
More Chicken Wing Recipes
Szechuan Chicken Wings
Did You Make this Recipe?
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Recipe Card
📋 Recipe
Oven Fried Chicken Wings
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Ingredients
- 1 cup cherry preserves
- ¼ cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon toasted fennel seed
- 1 teaspoon kosher salt
- 1 garlic clove minced
- 1 ½ pounds chicken wings separated into drumettes and flats
- 2 tablespoons olive oil
- Fennel pollen and/or ground toasted fennel seed for garnish
Instructions
- In a bowl, combine the cherry preserves, balsamic vinegar, Dijon mustard, toasted fennel seed, kosher salt, and minced garlic. Mix well.
- Place the chicken wings in a resealable plastic bag or bowl. Pour the marinade over the chicken and toss to coat. Seal the bag or cover the bowl and marinate in the refrigerator for 2 hours.
- Preheat the oven to 425°F. Line a baking sheet with foil.
- Remove the chicken from the refrigerator 30 minutes before cooking.
- Remove the wings from the marinade and place them on the prepared baking sheet. Reserve the marinade.
- Brush the wings with olive oil.
- Bake the wings for 15 minutes.
- Remove the wings from the oven, flip them, and brush them with the reserved marinade. Bake for another 15 minutes.
- Remove the wings from the oven and transfer them to a platter. Sprinkle with fennel pollen and/or ground toasted fennel seed.
Notes
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- Make sure to use fresh, high-quality chicken wings for the best flavor and texture.
-
- Be sure to marinate the chicken wings for at least 2 hours to allow the flavors to develop and the meat to tenderize.
-
- Remove the chicken wings from the refrigerator 30 minutes before cooking to allow them to come to room temperature, which will help them cook more evenly.
-
- Line your baking sheet with foil to make cleanup easier.
-
- Flip the chicken wings halfway through cooking to ensure even browning and cooking.
-
- Use a meat thermometer to ensure the chicken wings are cooked to an internal temperature of 165°F.
-
- Let the chicken wings rest for a few minutes before serving to allow the juices to redistribute throughout the meat, making them more tender and flavorful.
-
- Garnish with fresh herbs or additional toasted fennel seeds for an extra pop of flavor and color.
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