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.
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Ingredients
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
Instructions
- 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.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
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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.
This recipe gets an A+ from me. The jar of marmalade I bought was 1 cup so I put it all in. Next time I made this I’m going to large chop some green bell peppers, onion, and carrot to really give it an Asian flair. Thank you for sharing this recipe with us!
You are so welcome, Sharon! I’m thrilled you enjoyed the recipe!
Kelly, Kelly, Kelly!!!
I have been dying to try these since I saw the recipe last year. Finally made them and these are to die for! The heat from the pepper flakes so perfectly balance out the sweetness from the marmalade and hoisin sauce.
But what I did with these; I just bought an air fryer and these wings were every bit as good as ANYTHING that has come out of a restaurant deep fryer. They were crispy, moist, and that skin held its own with the sauce on them.
What an incredible winner! So far, not a single thing I’ve cooked of yours has ever disappointed!
WOW! Thank you so much, Dave! I’m thrilled you enjoyed the recipe!
How can I save these to feed a crowd of hungry football players so they stay hot & crunchy? (Say for 45 players)
Thank you
Keep the wings and sauce separate then toss them together right before serving!
loved the recipe. It is my first time cooking chicken wings. I was always afraid of the lack of crispiness, but these wings are the best…. it’s a keeper.
I’m so glad you enjoyed the recipe, Jeaneth!
Do I need to marinate this first?
No need to! You pour the orange sauce over the wings once they are cooked and serve immediately.
Holy guacamole these wings are amazing! I served them with fried rice, which made a tasty meal.
Thrilled you enjoyed the recipe, Kelsey!
This sounds amazing going to make them this weekend – thank you so much
Enjoy!
Ah-may-zing!! Husband could not stop raving and eating these!! I let the sause cook down an extra 4 minutes…and let it sit for 5. In doing this, it stuck perfectly to the wings! Think you for sharingvthis recipe!
Love to read this!
Can I either leave out or substitute the sesame oil. Have an allergy to sesame.
Peanut oil would be a good substitution.
I can’t wait to try it thought I will have to try it with chicken strips or breasts. My brothers are challenged and won’t eat chicken with bones in it. LOL
Hi Pat! That should work! And I also have a Baked Orange Chicken Tenders recipe that you may be interested in. Here’s the link in case you’d like to try it: https://www.justataste.com/baked-orange-chicken-tenders-recipe/ Enjoy!
The orange chicken wings sounds very tasty. I wonder why you didn’t baste the wings with the orange glaze while cooking. I would think the glaze would adhere better and add more flavour to the the wings if this step was done.
Hi there Sharon! The glaze contains sugar, which if cooked too long, can caramelize and burn. So it’s best to just toss the wings in the glaze.
Orange chicken sound good….
Thanks, Patricia, enjoy!
Using the sauce recipe, I could just deep fry the wings correct? Or even grill them?
Yes, either of those cooking methods should work. Let me know how they turn out if you give it a shot!
I really like some of the recepies posted here but I would of loved to see how many calories each plate has. It would be really helpful.
Thanks,
Awilda
York, PA
Hi Awilda! I am not a nutritionist so I do not provide the nutritional info for my recipes, as I wouldn’t be able to guarantee it’s 110% accurate.
I made these last night with thighs for hubby and breast for me…These were terrific! Crispy and delicious. My hubby ate them without sauce (lots of food issues) and he raved…”so crispy” he said….Definitely will be making again….thanks
Awesome! So glad you enjoyed the recipe, Lyn!
second time making these succulent wings for a very large crowd of card players! Thank you very much for sharing ALL your a amazing appetizer recipes! You ROCK,!!!!!
So glad you’re enjoying the recipe, Teresa!
You can also check if you have a China town Asian, stores, too, push come to a shove I’ll ship some from Vegas to you
Kelly you rock girl go ahead with your chicken baking, I read other comments can’t wait to try the Thai & orange chicken, great for parties, just put some away for family, & have a server. Thanks so much for sharing your wonderful stay in touch OK Venda
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!
Not really familiar with hoisin sauce & couldn’t find it in the market. Is there a substitute for it?
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.