Description
These spicy orange chicken wings are baked to crispy perfection and coated with a tangy, sweet, and spicy orange glaze. The wings are tossed with a flavorful blend of spices and finished with a homemade orange sauce featuring fresh ginger, garlic, and a hint of sriracha for heat. Perfect as a crowd-pleasing appetizer or game day snack.
Ingredients
Scale
For the Chicken Wings
- 2 lbs chicken wings, split into flats and drumettes
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika (optional)
- 1 tablespoon cornstarch (for extra crispiness)
For the Orange Sauce
- 1 cup orange juice (freshly squeezed or store-bought)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 teaspoons sriracha (adjust based on your spice preference)
- 1 tablespoon grated ginger
- 1 tablespoon garlic, minced
- 1 tablespoon cornstarch (for thickening)
- Zest of 1 orange
Instructions
- Prepare the Chicken Wings: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or place a wire rack on top for even air circulation.
- Season the Wings: Pat the chicken wings dry with paper towels to ensure crispiness. Toss them in olive oil, salt, pepper, garlic powder, onion powder, smoked paprika, and 1 tablespoon of cornstarch until they are evenly coated with the seasoning mix.
- Bake the Wings: Arrange the wings in a single layer on the prepared baking sheet or wire rack. Bake in the preheated oven for 35-45 minutes, flipping the wings halfway through the baking time to ensure they crisp evenly and turn golden brown.
- Make the Orange Sauce: While the wings bake, combine orange juice, soy sauce, honey, rice vinegar, sriracha, grated ginger, minced garlic, and orange zest in a small saucepan over medium heat.
- Simmer the Sauce: Bring the sauce to a gentle simmer, stirring occasionally, and let it cook for about 5 minutes to blend the flavors and reduce slightly.
- Thicken the Sauce: In a small bowl, dissolve 1 tablespoon of cornstarch in 2 tablespoons of water to make a slurry. Add this to the simmering sauce and stir continuously until it thickens, around 2-3 minutes. Remove from heat once thickened.
- Coat the Wings: When the wings are crispy and fully cooked, transfer them to a large mixing bowl. Pour the thickened orange sauce over the wings and toss well to coat evenly with the flavorful glaze.
- Serve: Serve the orange-glazed chicken wings immediately. Optionally, garnish with chopped green onions or sesame seeds for added flavor and presentation.
Notes
- Patting the wings dry before baking is key to achieving crispy skin.
- Adjust the amount of sriracha to control the spice level according to your preference.
- For even crispier wings, you can place them on a wire rack while baking to allow airflow underneath.
- Use fresh orange juice and zest for the most vibrant flavor in the sauce.
- This recipe can be doubled for larger groups and leftovers reheat well in the oven.
