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Savory Sticky Orange Glazed Chicken Wings

savory sticky orange glazed chicken wings - featured image
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A quick and easy recipe for crispy baked chicken wings coated in a sticky, tangy orange glaze with a perfect balance of sweet, savory, and a hint of spice.

Ingredients

Scale
  • 2 pounds (900 g) chicken wings, split into flats and drumettes
  • ½ cup (120 ml) freshly squeezed orange juice
  • 1 tablespoon orange zest
  • ¼ cup (60 ml) low-sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • ¼ teaspoon red pepper flakes (optional)
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • 1 teaspoon toasted sesame seeds (for garnish)
  • 2 stalks green onions, thinly sliced (for garnish)

Instructions

  1. Preheat oven to 425°F (220°C). Pat chicken wings dry with paper towels. Season lightly with salt and pepper. Place wings on a wire rack over a rimmed baking sheet.
  2. Bake wings for 35-40 minutes, flipping halfway through, until skin is golden and crispy and internal temperature reaches 165°F (74°C).
  3. While wings bake, combine orange juice, orange zest, soy sauce, honey, rice vinegar, minced garlic, grated ginger, and red pepper flakes in a small saucepan. Bring to a gentle boil over medium heat, then reduce to simmer for 8-10 minutes until slightly thickened.
  4. Mix cornstarch with cold water until smooth. Slowly whisk slurry into simmering sauce. Cook for another 1-2 minutes until glaze is glossy and thick enough to coat the back of a spoon. Remove from heat.
  5. Transfer baked wings to a large bowl. Pour warm glaze over wings and toss gently to coat thoroughly.
  6. Return glazed wings to the wire rack and bake for an additional 5 minutes at 425°F (220°C) to set the glaze.
  7. Garnish with toasted sesame seeds and sliced green onions. Serve warm.

Notes

Pat wings dry thoroughly for crispiness. Use a wire rack to allow air circulation and prevent sogginess. Simmer glaze gently to thicken without burning. The second bake after glazing sets the sticky sauce. For gluten-free, substitute soy sauce with tamari or coconut aminos and ensure cornstarch is gluten-free. Leftovers keep well refrigerated for up to 3 days; reheat in oven to maintain crispiness.

Nutrition

Keywords: chicken wings, orange glaze, sticky wings, baked wings, savory wings, easy chicken recipe, game day snacks

Find it online: https://yumnode.com/savory-sticky-orange-glazed-chicken-wings-recipe-easy-homemade-guide/