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. 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?
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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 pepperFor 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 sauceDirections:
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.
Alison @ Ingredients, Inc. — August 15, 2012 @ 9:37 am
i love that these are baked!!
Noma — August 15, 2012 @ 10:59 am
I am just waiting for a voice to ask, “Would you like fried rice or noodles with your chicken?” They look delicious!
fabiola@notjustbaked — August 15, 2012 @ 11:37 am
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!
Rachel Cooks — August 15, 2012 @ 10:24 pm
You are a chicken wing pro! These look awesome!
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Diane, A Broad — August 16, 2012 @ 9:23 pm
Mmmm, brilliant. I even have a jar of marmalade (that I never use on my toast) sitting in the fridge!
Javelin Warrior — August 17, 2012 @ 10:31 am
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…
Lana @ Never Enough Thyme — August 17, 2012 @ 3:17 pm
Oh, my gosh, what an absolutely gorgeous photo! And the recipe…delicious! I saw this on Pinterest and just had to come over to check it out. So glad I did because now I have a new-to-me blog to follow.
Jenny @ BAKE — August 21, 2012 @ 11:31 am
that photo is stunning! I just want to reach into my screen and pick one up!
Getting Published — August 21, 2012 @ 12:41 pm
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.
Patrick — August 28, 2012 @ 8:52 pm
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.
Just a Taste » 30-Minute Mongolian Beef — October 3, 2012 @ 2:06 am
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Jackie — October 5, 2012 @ 9:14 am
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
Dee — January 9, 2013 @ 12:37 pm
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.
Heather — January 10, 2013 @ 11:38 am
Shoot! These look so good! I just want to reach right into the picture right now and grab one
Dani — January 28, 2013 @ 7:57 am
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.
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Ro — February 26, 2013 @ 2:54 pm
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!