Sticky Orange Chicken Wings (Printable Version)

Tender wings baked until golden, then tossed in a sweet and tangy orange-honey glaze with aromatic garlic and ginger.

# 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

# Directions:

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 creates this gorgeous lacquered finish that makes them look like they came from a restaurant kitchen
  • They reheat surprisingly well for game day leftovers
  • The balance of sweet honey and tangy orange is absolutely addictive
02 -
  • Patting the wings completely dry before marinating is crucial for getting crispy skin
  • The glaze thickens quickly once you add the cornstarch, so have the wings ready to toss immediately
  • Do not overcrowd the baking sheet or the wings will steam instead of crisp up
03 -
  • Broiling the glazed wings for 1 to 2 minutes after tossing creates an even stickier, caramelized exterior
  • Letting the wings rest for 5 minutes after tossing in the glaze helps the coating set

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