Just when you thought wings couldn’t get any better, here come the Orange Chicken Wings to prove you wrong. Juicy, sticky, sweet, and a little spicy—these wings taste like your favorite takeout but with that home-cooked magic. You’ll lick your fingers clean and still wish you made a double batch.
Why This Recipe Works
- Perfect balance of flavors: The orange juice, honey, and soy sauce bring a beautiful mix of sweet, tangy, and savory. The dash of chili flakes keeps things lively without setting your mouth on fire.
- Crispy baked wings without frying: Tossing wings with a bit of baking powder before baking gives that crave-worthy crispy exterior—no deep fryer needed.
- The glaze is gold: Cooking down the orange sauce turns it thick and glossy, so it clings to every wing like a dream.
- Easy and pantry-friendly: Every ingredient is likely sitting in your fridge or pantry right now, waiting for its moment of glory.
Ingredients
- 2 lbs chicken wings, separated into flats and drumettes
- 1 tbsp baking powder
- 1 tsp salt
- ½ tsp black pepper
- 1 cup orange juice (fresh or store-bought)
- 2 tbsp soy sauce
- 3 tbsp honey
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp cornstarch + 2 tbsp water (for slurry)
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- ½ tsp red pepper flakes (optional for heat)
- 1 tbsp vegetable oil
- 1 tbsp sesame seeds (for garnish)
- 2 green onions, sliced (for garnish)
Equipment Needed
- Baking sheet
- Wire rack
- Parchment paper or foil
- Small saucepan
- Mixing bowls
- Whisk
- Tongs
- Basting brush
Instructions
Step 1: Prep the Wings Like a Pro
Preheat your oven to 425°F. Line a baking sheet with foil and place a wire rack on top. Pat the chicken wings completely dry with paper towels—moisture is the enemy of crispiness. In a large bowl, toss the wings with baking powder, salt, and black pepper. That baking powder trick? It’s pure culinary science. It changes the pH of the skin, helping it crisp beautifully without frying. Spread the wings on the rack in a single layer, giving them space to breathe (and crisp).
Step 2: Bake to Crispy Perfection
Slide the wings into the oven and bake for 40–45 minutes, flipping halfway through. You’ll know they’re ready when the skin looks golden and feels crackly to the touch. Here’s a tip: if your oven runs cool, go for 50 minutes. If you want ultra-crisp wings, leave them under the broiler for an extra 2–3 minutes—just watch them closely so you don’t end up with charcoal instead of chicken.
Step 3: Whip Up the Orange Sauce
While the wings work their magic, grab a small saucepan. Add orange juice, soy sauce, honey, brown sugar, rice vinegar, garlic, ginger, and red pepper flakes. Heat over medium until it starts to simmer and smells like an orange grove during brunch. Stir occasionally to keep the sugar from sticking. After 5–6 minutes, mix the cornstarch slurry (cornstarch and water) and pour it in slowly while whisking. The sauce will thicken up fast, so don’t wander off to check your phone.
Step 4: Coat Those Beauties
When your wings are crisp and golden, transfer them to a large clean bowl. Pour the hot orange glaze over the wings and toss like you mean it. The sauce should coat every nook and cranny—if you see dry spots, you’re not done tossing. A quick tip: keep a spoon handy to scoop extra sauce over stubborn spots. Let the wings sit for 2–3 minutes so the glaze sets and gets glossy.
Step 5: Final Touch and Serve
Transfer your wings to a platter. Sprinkle sesame seeds and green onions on top. That pop of color and crunch makes them look restaurant-worthy. Serve them hot, preferably with some napkins nearby because it’s about to get messy—in the best way. Bonus tip: if you like extra sauce, double the glaze recipe and drizzle some on the side for dipping.
Tips and Tricks
The secret to great wings starts long before they hit the oven. First, always dry them thoroughly—like, paper-towel dry. Moisture is the enemy of crispiness. Second, that baking powder trick isn’t optional if you want restaurant-level crunch without oil. Make sure you use aluminum-free baking powder, though; otherwise, your wings might have a weird metallic aftertaste.
If you’re planning ahead, you can season the wings and let them rest uncovered in the fridge overnight. That air-drying process pulls out extra moisture from the skin, making them even crispier once baked.
Want a deeper citrus flavor? Add a teaspoon of orange zest to your sauce—it intensifies the aroma and adds complexity. For extra stickiness, let the sauce simmer an additional few minutes until it forms a syrupy texture that practically glues itself to the wings.
Another insider move: toss the wings in the sauce while both are hot. That ensures the glaze clings properly and doesn’t slide off like an uninvited guest. Finally, don’t skip the garnishes. Sesame seeds and green onions might seem decorative, but they add texture and freshness that balance the rich sweetness of the glaze.
Recipe Variations
- Spicy Orange Wings: Kick things up by adding 1 tablespoon of sriracha or a teaspoon of chili paste to the sauce. The heat and citrus together are electric.
- Air Fryer Version: Set your air fryer to 400°F and cook the wings for 20–22 minutes, flipping halfway. You’ll get crispy results faster and with less mess.
- Gluten-Free Option: Use tamari instead of soy sauce, and ensure your baking powder and cornstarch are gluten-free.
- Orange Garlic Wings: Skip the ginger and double the garlic. It gives the sauce a deep, savory punch that’s irresistible.
- Honey Orange BBQ Wings: Mix a spoonful of BBQ sauce into your orange glaze for a smoky-sweet flavor twist that pairs beautifully with grilled wings.
Frequently Asked Questions
Q1: Can I use frozen wings?
Yes, but thaw them completely before baking. Frozen wings release excess moisture, which can steam instead of crisping them. For best results, thaw overnight in the fridge, pat dry thoroughly, and follow the same baking process. You’ll still get that perfect golden crust and juicy interior.
Q2: How can I make the sauce less sweet?
Reduce the honey to 1 tablespoon and increase the soy sauce slightly. The saltiness will balance the orange flavor better. You can also add a squeeze of lemon juice for extra acidity. Adjust to taste—you’re the boss of your sauce.
Q3: Can I make the sauce ahead of time?
Absolutely. You can prepare the orange glaze up to 3 days ahead. Store it in an airtight jar in the fridge. When ready to use, gently reheat it on the stove over low heat until it returns to its glossy, pourable texture.
Q4: How do I keep wings crispy after saucing?
Once coated, serve immediately. If you need to hold them, place the sauced wings on a baking sheet at 200°F to keep warm without sogging them up. Avoid covering with foil—it traps steam and kills crispiness.
Q5: Can I grill these wings instead of baking?
Yes! Grill over medium-high heat for 20–25 minutes, turning occasionally. Brush the sauce on during the last 5 minutes to avoid burning the sugars. You’ll get smoky, caramelized edges that taste even better outdoors.
Summary
These Orange Chicken Wings are crispy, sticky, and downright addictive. With a perfect balance of sweet, savory, and citrusy heat, they’re easy enough for a weeknight and impressive enough for game day. Warning: once you make them, they might become your signature dish.
Orange Chicken Wings – Sweet Heat You Can’t Stop Eating
4
servings15
minutes45
minutes300
kcalIngredients
2 lbs chicken wings, separated into flats and drumettes
1 tbsp baking powder
1 tsp salt
½ tsp black pepper
1 cup orange juice
2 tbsp soy sauce
3 tbsp honey
2 tbsp brown sugar
1 tbsp rice vinegar
1 tbsp cornstarch + 2 tbsp water
2 cloves garlic, minced
1 tsp grated fresh ginger
½ tsp red pepper flakes (optional)
1 tbsp vegetable oil
1 tbsp sesame seeds
2 green onions, sliced
Directions
- Preheat oven to 425°F. Line a baking sheet with foil and set a wire rack on top.
- Pat wings dry and toss with baking powder, salt, and pepper. Arrange in a single layer on the rack.
- Bake for 40–45 minutes, flipping halfway, until golden and crisp.
- In a saucepan, combine orange juice, soy sauce, honey, brown sugar, vinegar, garlic, ginger, and red pepper flakes. Simmer for 5–6 minutes.
- Stir in cornstarch slurry; cook until thickened.
- Toss wings with the hot sauce until coated.
- Garnish with sesame seeds and green onions. Serve hot.
Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.
