Print

Crispy Oven-Baked Sticky Orange Chicken Wings

Close-up of freshly baked Sticky Orange Chicken Wings Crispy Oven Style piled on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make crispy, sticky orange chicken wings in your oven without deep frying. This recipe focuses on achieving a crunchy texture and a thick, sweet and tangy orange glaze.

Ingredients

Scale
  • 2 lbs chicken wings, separated into flats and drumettes
  • 1 tablespoon baking powder (aluminum-free)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup orange juice, fresh squeezed preferred
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1 tablespoon vegetable oil
  • Optional: Sesame seeds and sliced green onions for garnish

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with foil and place a wire rack on top of the foil.
  2. Pat the chicken wings very dry using paper towels. This step is crucial for crispiness.
  3. In a large bowl, toss the dry wings with baking powder, salt, and pepper until evenly coated.
  4. Arrange the wings in a single layer on the wire rack, ensuring they do not touch.
  5. Bake for 25 minutes. Flip the wings and bake for another 20 to 25 minutes, or until the skin is golden brown and crispy.
  6. While the wings bake, prepare the sauce. In a small saucepan, combine the orange juice, soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil. Bring the mixture to a simmer over medium heat.
  7. In a small cup, whisk together the cornstarch and cold water to create a slurry.
  8. Slowly whisk the slurry into the simmering sauce. Continue to cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 1 to 2 minutes. Remove from heat.
  9. Once the wings are fully cooked and crispy, transfer them to a large, clean bowl.
  10. Pour about two-thirds of the orange sauce over the hot wings. Toss gently until all wings are evenly coated in the sticky glaze.
  11. Return the glazed wings to the wire rack on the baking sheet. Bake for an additional 5 minutes to set the glaze.
  12. Remove from the oven. Toss with the remaining sauce if you prefer a wetter coating. Garnish with sesame seeds and green onions before serving.

Notes

  • Do not skip the baking powder; it raises the pH of the skin, helping it brown and crisp up in the oven.
  • Use a wire rack to allow air to circulate completely around the wings for maximum crispiness.
  • For an extra sticky coating, reserve some sauce and toss the wings in it just before serving, after the final bake.

Nutrition

Find it online: https://cookerykings.com/sticky-orange-chicken-wings-crispy-oven-style/