Sticky Orange Chicken Wings (Printer-friendly)
Crispy wings in sweet orange glaze with hints of garlic and ginger. Ideal party appetizer.
# What You'll Need:
→ Chicken
01 - 1.5 lbs chicken wings, separated at joints, tips removed
→ Marinade & Glaze
02 - 1 cup fresh orange juice (about 2–3 oranges)
03 - 2 tbsp orange zest
04 - 1/4 cup soy sauce
05 - 1/4 cup honey
06 - 2 tbsp brown sugar
07 - 2 tbsp rice vinegar
08 - 2 tbsp olive oil
09 - 3 cloves garlic, minced
10 - 1 tbsp fresh ginger, grated
11 - 1 tsp chili flakes (optional)
12 - 1/2 tsp salt
13 - 1/2 tsp black pepper
14 - 2 tsp cornstarch mixed with 2 tbsp cold water (slurry)
→ Garnish
15 - 2 tbsp sesame seeds
16 - 2 green onions, thinly sliced
# How to Prepare:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil and set a wire rack on top.
02 - Pat chicken wings dry with paper towels. Place in a large bowl.
03 - In a separate bowl, whisk together orange juice, orange zest, soy sauce, honey, brown sugar, rice vinegar, olive oil, garlic, ginger, chili flakes (if using), salt, and pepper.
04 - Pour half the marinade over the wings. Toss to coat. Reserve the other half for glazing.
05 - Arrange wings in a single layer on the prepared rack. Bake for 35–40 minutes, turning once halfway through, until golden and cooked through.
06 - Meanwhile, pour reserved marinade into a small saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes. Stir in cornstarch slurry and cook 1–2 minutes more, until thick and glossy.
07 - Remove wings from oven. Toss in the sticky orange glaze until fully coated.
08 - Arrange wings on a platter. Sprinkle with sesame seeds and green onions.
# Expert Advice:
01 -
- The glaze strikes that perfect balance between sweet and tangy, coating every crispy wing in finger licking goodness
- These wings disappear faster than you can plate them, making them the ultimate crowd pleaser for any gathering
02 -
- Patting the wings completely dry before marinating makes all the difference between crispy and soggy skin
- Let the glaze cool for just a minute after cooking so it thickens further and clings better to the wings
03 -
- Broil the glazed wings for two minutes after tossing to set the coating and add extra caramelization
- Room temperature wings cook more evenly than cold ones straight from the fridge