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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:

  • 2.53lbs 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*
  • 23 Tbsp brown sugar
  • 24 tsp sweet chili sauce (more or less to taste)
  • 23 tsp fresh ginger, minced
  • 12 Tbsp soy sauce*
  • 1 1/2 tsp sesame oil
  • 1 clove garlic, minced


For the wings:

  1. 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.
  2. 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:

  1. 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