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.

Crispy Baked Orange Chicken Wings on pale blue plate with two glasses of beer in background.

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.

Baked chicken wings on wire rack.

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.

Small saucepan with orange chicken sauce.

Sound too good to be true? Fear not! It all comes down to ditching the deep-fryer and embracing the crisping power of your oven.

Baked chicken wings in glass bowl with orange sauce being poured over them.

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 Orange Chicken Wings on pale blue plate garnished with sesame seeds; two glasses of beer and small ramekin with red pepper flakes in background.

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Appetizer

Crispy Baked Orange Chicken Wings

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.
4.67 from 3 votes
Crispy Baked Orange Chicken Wings on pale blue plate with two glasses of beer in background.
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Servings 4 servings

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.


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Nutrition

Calories: 248kcal, Carbohydrates: 48g, Protein: 1g, Fat: 7g, Saturated Fat: 3g, Sodium: 913mg, Potassium: 67mg, Fiber: 1g, Sugar: 40g, Vitamin A: 410IU, Vitamin C: 3.4mg, Calcium: 35mg, Iron: 0.5mg

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Comments

  1. 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!

  2. 5 stars
    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!

  3. How can I save these to feed a crowd of hungry football players so they stay hot & crunchy? (Say for 45 players)
    Thank you

  4. 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.

  5. 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!

  6. 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

  7. 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.

    1. 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.

  8. 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

    1. 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.

  9. 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

  10. 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,!!!!!

  11. 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

  12. 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!

    1. 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.

  13. 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.

  14. 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.

  15. 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.

  16. 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!

  17. 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.

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

  19. 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

  20. 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.

  21. 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.

  22. 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.

  23. 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…

  24. Mmmm, brilliant. I even have a jar of marmalade (that I never use on my toast) sitting in the fridge!

  25. 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!

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