Crispy Baked Orange Chicken Wings
Confession: neither Michael nor I care much for sports in general. Not that we’re anti-sports or anything, we just don’t really love sports. As in, I’m pretty sure neither of us has watched a full football, basketball, or baseball game in our marriage. So, almost 5 years.
That does not mean, however, that we don’t like sports food. We (Michael especially) really like sports food. Nachos, bean dip, hot dogs, wings… it’s all right up Michael’s alley.
So, when peeking over my shoulder while I browsed Pinterest a few weeks ago, I wasn’t surprised to hear him say “I need those in my life. When can those happen?”
The those he was referring to were these crispy orange chicken wings from Just a Taste. We adapted the sauce recipe to our tastes, adjusting a few things here and there, but used the oven-baked method outlined in the original post. Michael was thrilled with the texture and flavor.
I was having a very pregnant evening and by the time dinner was ready had to have a bowl of cereal, but Michael and the two missionary boys we had over for dinner polished these babies off in no time flat.
Whether you serve them for dinner or as an appetizer or potluck food, Michael gives these two thumbs way up/says these score a home run/touchdown/grand slam/half-court shot/insert other sports reference here. Woot!Print
Crispy Orange Chicken Wings
This recipe provides plenty of sauce for the wings, which makes them great to serve over rice. Baking the wings gives them a great texture and saves you the step of frying!
For the wings:
- 2.5–3lbs chicken wings (thawed if frozen), tips removed, drumettes and flats separated
- plenty of salt and pepper
- olive oil
For the glaze:
- 1c orange marmalade
- 1/2c hoisin sauce*
- 2–3 Tbsp brown sugar
- 2–4 tsp sweet chili sauce (more or less to taste)
- 2–3 tsp fresh ginger, minced
- 1–2 Tbsp soy sauce*
- 1 1/2 tsp sesame oil
- 1 clove garlic, minced
For the wings:
- Place a wire baking rack inside a rimmed metal cookie sheet. Arrange wings on baking rack in a single layer so that wings aren’t touching (this allows air to fully circulate which gives you that nice, crispy texture). Brush wings with olive oil and sprinkle generously with salt and pepper.
- Bake at 400 degrees 45-50 minutes, or until fully cooked and lightly golden. Remove wings from baking rack and transfer to a large bowl. Toss with glaze.
For the glaze:
- While wings are baking, stir glaze ingredients together in a small saucepan and heat over low heat until smooth and well-blended. Taste and adjust seasonings as desired, adding more sweet chili sauce, soy sauce, or sugar as desired. Turn off heat, cover pan, and keep warm until chicken wings are finished cooking.
*For gluten-free, sub gf hoisin and use gf tamari sauce
Recipe adapted from Just a Taste
Love these flavors, Emily! We are big wing fans, I love your twist on the traditional wings!
I’ve always thought that chicken wings were a ton of work, for not much meat payoff. I’m reconsidering my position after reading your recipe. The sauce sounds delicious and the wings are not fried (my diet thanks you!)
All I can say is these look unbelieveable….