Sticky Orange Chicken Wings (Printable version)

Crispy wings with sweet and tangy orange glaze, infused with garlic and ginger.

# What you 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 make it:

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 and 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 thoroughly. Reserve the remaining 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 brown and cooked through.
06 - While wings bake, 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 and transfer to a clean bowl. Pour the sticky orange glaze over wings and toss until fully coated.
08 - Arrange glazed wings on a serving platter. Sprinkle with sesame seeds and sliced green onions.

# Expert tips:

01 -
  • The glaze becomes impossibly sticky and glossy, coating every inch of the wings in sweet-tangy perfection
  • They disappear faster than you can say who brought the wings to three out of four parties I have hosted this year
02 -
  • The glaze thickens quickly once you add the cornstarch, so keep whisking to prevent lumps
  • Patting the wings completely dry before marinating is the secret to getting that restaurant quality crispy skin
03 -
  • Marinate the wings for up to 24 hours in the refrigerator for deeper flavor penetration
  • Let the glazed wings rest for 5 minutes before serving so the sauce sets and clings tighter

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