Description
These Spicy Orange Chicken Wings offer a perfect balance of crispy baked chicken wings coated in a tangy, sweet, and spicy orange sauce. With a delightful combination of fresh orange juice, honey, sriracha, and ginger, this dish delivers a flavorful kick that’s perfect as a tasty appetizer or a party snack.
Ingredients
Scale
Chicken Wings
- 2 lbs chicken wings, split into flats and drumettes
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika (optional)
- 1 tablespoon cornstarch (for extra crispiness)
Orange Sauce
- 1 cup orange juice (freshly squeezed or store-bought)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 teaspoons sriracha (adjust based on your spice preference)
- 1 tablespoon grated ginger
- 1 tablespoon garlic, minced
- 1 tablespoon cornstarch (for thickening)
- Zest of 1 orange
Instructions
- Prepare the Chicken Wings: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or place a wire rack over the baking sheet for better air circulation.
- Season and Coat Wings: Pat the chicken wings dry using paper towels. Toss them in olive oil, salt, pepper, garlic powder, onion powder, smoked paprika, and 1 tablespoon cornstarch. Make sure each wing is evenly coated for extra crispiness.
- Bake the Wings: Arrange the wings in a single layer on the prepared baking sheet or wire rack. Bake in the preheated oven for 35-45 minutes, flipping the wings halfway through to ensure even crispness. They should be golden brown and crispy when done.
- Prepare Orange Sauce: While the wings bake, combine orange juice, soy sauce, honey, rice vinegar, sriracha, grated ginger, minced garlic, and orange zest in a small saucepan. Heat over medium heat.
- Simmer the Sauce: Bring the sauce to a gentle simmer, stirring occasionally. Let it cook for about 5 minutes to meld the flavors together.
- Thicken the Sauce: In a small bowl, dissolve 1 tablespoon of cornstarch in 2 tablespoons of water. Add this mixture to the simmering sauce, stirring continuously until the sauce thickens, about 2-3 minutes. Remove from heat.
- Coat the Wings: Once the wings are crispy and fully cooked, transfer them to a large mixing bowl. Pour the thickened orange sauce over the wings and toss thoroughly to coat evenly.
- Serve: Serve the wings immediately. Optionally garnish with chopped green onions or sesame seeds for added flavor and presentation.
Notes
- For extra crispiness, use a wire rack on the baking sheet to allow air circulation around the wings.
- Adjust the amount of sriracha to make the wings milder or spicier according to your taste.
- You can substitute honey with maple syrup for a vegan variation.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in the oven to maintain crispiness.
- Serving the wings right after coating with the sauce keeps them crisp; letting them sit too long may make them soggy.
