If you love Orange Cashew Chicken at your local Chinese restaurant, you can make it at home, but as a chicken wing! Sticky orange glaze covering crispy baked chicken wings and rolled in roasted cashews for even more crunch! Doesn’t that sound delicious?
Have you ever have Orange Cashew Chicken in a Chinese Restaurant? Like sit down inside the restaurant and not get take-out? When I was young my parents owned, operated, and did all the cooking in an Italian Restaurant. Even people that have restaurants like to go out to eat and have someone else cook. And do the dishes.
My favorite place that we went to when we wanted to eat out was the local Chinese restaurant. I loved it for the very reason that their menu and the way you ordered was unique. Growing up on pasta, Chinese food seemed very exotic and when you ordered your meal, you ordered from columns of choices. A meal consisted of “one from Column A, one from Column B, and one from Column C.” How great to get so many choices as a kid!
Column A had appetizer type foods; soup, salad, crispy wontons, etc. Column B was your main entree; Orange Cashew Chicken, Pepper Steak, Moo Goo Gai Pan, etc. And Column C was your side dish along with rice. Pepper steak was what I ordered the most because I was a sucker for peppers, and still am, but I loved the Orange Cashew chicken. Sticky, sweet, and who doesn’t love fried chicken tender pieces?!?
Those crunchy cashews were such a treat to pick up with my chopsticks and have the sweet, candy-like, syrup dripping off them. The sauce always created a pool at the bottom and I loved to swirl my rice around in it.
Another cool factor was the silver serving dishes that were so dramatic when the waiter took the top off at the table and all the steam rose up from the food.
Topping off the meal with fortune cookies was great too. Hearing the family taking turns reading out our ridiculous fortunes was the best way to end the meal. I love those memories! My kids don’t understand going to a Chinese restaurant and getting the soup, the crunchy cracker strips, and all that goes with it because all the Chinese restaurants in our town are buffets or take-out stations. We have one that still serves in a dining room, but long gone are the days of Column A, B, and C and the dramatic presentations. Plus it is so busy that you can’t get in to sit down so we end up getting take-out.
Remembering those fun times is what gave me the idea of having my favorite Chinese food meal turned into a chicken wing. Nostalgia is a great way to finish up my month-long Chicken Wing series! These easy to make, sticky, sweet, orangey, wings are great for parties. Rolled in chopped and toasted cashews brings, even more, texture and crunch to your mouth! The orange glaze can be made a few days ahead of time, along with the toasted cashews, and when you are ready to serve just toss your wings in it. You can even use boneless wings if you don’t want to worry about bones and such!
What’s your favorite Chinese Restaurant dish and do you remember Column A, B, and C?
- I have used this baked wing technique before because it is the BOMB! Hop on over to Nagi’s blog Recipe Tin Eats to see how the magic works. Plus you don’t have to worry about all that hot oil.
- I like to use coconut or liquid aminos because the sodium/salt level is not as high as with traditional soy and it doesn’t use soybeans. It’s also non-GMO and gluten free if that’s important to you. If you have never seen these aminos before, venture into the “natural” or “health food” section of your store and see if they have it. If not, the almighty Amazon carries it. I have a link(affiliate) below for you if you need it.
- I have made the glaze a few days in advance and stored in the refrigerator until I was ready to coat my wings. I did this when we went on vacation so I could serve them a few days into it. Feel free to do this too and streamline your cooking time.
- You don’t have to toast your cashews if you don’t want to but they are so much better if you do. Read my Perfectly Toasted Pecans post to see how I did it. I left out the butter when I did the cashews since the wings were going to be rich already. Not that we can’t all use a little more butter in our lives:) Make a big batch of toasted cashews and store them in your freezer until ready to use. This will save you time in the future and you will have a great snack on hand.
This post contains affiliate links. That means I receive a small fee if you purchase any products from Amazon. That fee goes to support this blog and help bring all my great party recipe to you! Thanks so much!
Check out my other wing recipes that will get you ready for football season! It is right around the corner!!
Grab a copy of my eBook containing dry dip mixes that you can use to make unique and tasty dips for your next party! You can also use them as marinades for a variety of things like chicken, wings, steaks, and vegetables! Click on the picture below to get it!