Ditch the deep fryer in favor of this quick and easy recipe for Crispy Baked Orange Chicken Wings tossed in a sweet and tangy DIY sauce.
There are few foods I love more than good ol’ orange chicken. The combination of crispy chicken and a sweet and tangy sauce just makes my taste buds sing!
If you’re looking to go the orange chicken route in an inventive new way, these oh-so-crispy wings are for you. Crispy sans deep-frying? You better believe it!
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.
Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
For the chicken:
- 2 ½ lbs 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
- 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.
- 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.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
This post may contain affiliate links.
Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.