Crispy Baked Orange Chicken Wings

Crispy Baked Orange Chicken Wings

We all have our guilty food pleasures. For some, it’s sugary cereals and cheese in a can. For others, it’s frozen pizza and breakfast pastries in a box. For me, it’s food court-style orange chicken. Yep. The sticky, addicting, love-it-in-the-moment-but-loathe-yourself-after-you-eat-it orange chicken.

Lucky for me (and anyone else with my affinity for less than traditional Chinese food), I can now indulge in my guilty pleasure, sans the guilt, with Crispy Baked Orange Chicken Wings. Sound too good to be true? Tune in to my video below for the surprisingly easy setup.

Baking the wings at high heat atop a rack guarantees that enviable crunchy, golden brown skin without all the trouble of deep-frying. For the iconic glaze, sweet orange marmalade meets its match in the form of spicy red pepper flakes sautéed with loads of fresh garlic and ginger.

Now it’s your turn to dish on all your dirty little culinary secrets. What’s your guiltiest food pleasure?

Crispy Baked Chicken Wings

Sauteed Garlic and Ginger

Orange Marmalade

Crispy Baked Orange Chicken Wings

Crispy Baked Orange Chicken Wings

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Crispy Baked Orange Chicken Wings

Yield: 4 servings

Prep Time: 10 min

Cook Time: 50 min

Ingredients:

For the chicken:
2½ pounds chicken wings, tips removed, drumettes and flats separated
1 Tablespoon vegetable oil
1 teaspoon salt
1/2 teaspoon black pepper

For the sauce:
1 1/2 teaspoons sesame oil
1 1/2 teaspoons olive oil
2 cloves garlic, minced
1 teaspoon minced fresh ginger
2 1/2 teaspoons crushed red pepper flakes, or more to taste
3/4 cup orange marmalade
1/4 cup hoisin sauce

Directions:

Preheat oven to 400ºF.

Rinse wings and drumettes and pat dry. Transfer to a large bowl and toss with vegetable oil, salt and pepper. Position wings on baking racks in a single layer ensuring that wings aren't touching.

Bake, rotating pan half-way through, until fully cooked, 45 to 50 minutes. Remove wings from oven and transfer to a large bowl.

Add the sesame oil and olive oil to a small saucepot over medium-low heat. Add the garlic and ginger and cook, stirring, for about 3 minutes until golden brown.

Add the red pepper flakes, orange marmalade and hoisin sauce, and cook, stirring occasionally, for 5 minutes.

Pour the orange sauce over the wings, tossing to thoroughly coat, and serve immediately.

Kelly's Notes:

If wings aren't your thing, you can just as easily use this glaze atop chicken breasts and tenders, as well as pork and shrimp.

Comments

  1. 2
    #

    Noma says

    I am just waiting for a voice to ask, “Would you like fried rice or noodles with your chicken?” They look delicious!

  2. 3
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    says

    Hahaha, I love this. It is so true…good in the moment, not so much after. These look and sound amazing! I will have to give it a go soon, I am in need of some Chinese food. I seriously can’t think of my secret food right now, so weird!

  3. 6
    #

    says

    These chicken wings look sinfully scrumptious! Love the use of orange marmalade to kick up the flavor… I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution). I hope you have no objections and thanks for sharing such amazing creations…

  4. 9
    #

    says

    Yeah, the Pinterest thing drew me over too – the pictures looked so good. But you say eating this kind of food makes you feel guilt – that’s a shame – what else is life for?? Seriously?? Excellent food writing though, thanks.

  5. 10
    #

    Patrick says

    Made these last night, they were great. my guilty pleasure comes from the Chinese restaurant too. It’s the unnatural crimson glow of the ribs I cant resist.

  6. 11
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    says

    I made these wings last night, omg..Not only did my husband and I inhaled the wings but my two picky daughters almost ate the bones, these wings were so good! What an experience. This recipe has changed our chicken wing’s lives!! LOL..thank you for sharing.
    Jackie

  7. 12
    #

    Dee says

    These look amazing, I plan on making them tonight. Was wondering if you could substitute the marmalade with orange juice??

    • Kelly Senyei replied: — January 9th, 2013 @ 1:00 pm

      Thanks, Dee! I wouldn’t recommend using orange juice, as it’s not thick enough for the sauce.

  8. 14
    #

    Dani says

    Tried these last night for dinner. Was disappointed that they weren’t more crispy. This is why I prefer fried to baked. The flavor was awesome though.

  9. 15
    #

    Ro says

    I’ve now done these wings twice. Fantastic taste that’s hard to top with the recipe as is – until you grill the wings and generously brush the sauce on as they finish cooking through. The charred taste plus the awesomeness of everything else here? Out of the park. Definitely a good showoff dish! Thanks for this!

  10. 16
    #

    says

    These are in the oven as I write!! We have been on a wing kick in our house and how perfect for Monday night Footbal! Thanks for sharing.

    • Kelly Senyei replied: — September 10th, 2013 @ 8:25 am

      I’m thrilled to hear that, Sharon! Thanks so much!

  11. 17
    #

    Brenda says

    It’s national chicken month and I cannot think of a recipe that I am more excited to try than this one to celebrate this national food holiday! Today I made an oven baked chicken dish but I love the idea of putting it on a rack so it gets a crispier skin. Thanks for this recipe.

  12. 19
    #

    John p says

    Made these, they were good… But the hoisin sauce was very dominant, not only in taste but also in color. I wouldn’t quite call these “orange chicken” wings.

  13. 21
    #

    Jasamine E says

    Not really familiar with hoisin sauce & couldn’t find it in the market. Is there a substitute for it?

    • Kelly Senyei replied: — January 13th, 2014 @ 1:05 pm

      Unfortunately hoisin has a very specific flavor, Jasamine, so I can’t provide a substitute. Did you check the Asian aisle of your supermarket? It’s usually located by the soy sauce, plum sauce, chili sauce, etc.

  14. 22
    #

    Kimberly says

    Amazing flavor! Soooo good! I will definitely repeat this recipe, although next time I think I’ll fry up some chicken pieces and toss them in the sauce for an orange chicken bowl. Thanks for sharing!

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