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–+ servings

Orange Glazed Chicken Wings

Sweet, tangy, and sticky oven-baked chicken wings coated in a bright orange-honey-soy glaze with garlic and ginger. Perfect for game day, parties, or an easy weeknight wing night.
Amanda
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Serving Size 6 servings

Equipment

  • Oven
  • Large baking sheet
  • Parchment paper or foil
  • Medium saucepan
  • Mixing bowl
  • Whisk
  • Tongs
  • Basting brush (optional)
  • Wire rack (optional)
  • Instant-read thermometer (optional)

Ingredients

  • 3 lb chicken wings split into drumettes and flats, patted very dry
  • 1 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 cup fresh orange juice
  • 1/3 cup honey
  • 3 tbsp low-sodium soy sauce
  • 3 tbsp rice vinegar
  • 3 garlic cloves minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp brown sugar packed
  • 1 tsp crushed red pepper flakes optional, for heat
  • 1 tbsp cornstarch
  • 2 tbsp water for cornstarch slurry
  • orange zest optional, for garnish
  • sesame seeds optional, for garnish
  • green onions sliced, optional, for garnish

Instructions

  • Heat the oven to 400°F (205°C). Line a large baking sheet with parchment or foil (set a wire rack on top if using).
  • Pat the wings very dry with paper towels. In a large bowl, toss wings with oil, salt, and pepper until evenly coated.
  • Arrange wings in a single layer on the baking sheet with space between pieces. Bake 25 minutes, then flip the wings.
  • Bake 20–25 minutes more, until wings are deeply golden and crisp and register at least 165°F (74°C) in the thickest part.
  • While the wings bake, make the glaze: in a medium saucepan whisk together orange juice, honey, soy sauce, rice vinegar, garlic, ginger, brown sugar, and red pepper flakes (if using). Bring to a boil, then reduce to a simmer for 8–10 minutes.
  • Stir cornstarch and water in a small bowl to make a slurry. Whisk into the simmering glaze and cook 2–3 minutes, until glossy and thick enough to coat a spoon. Remove from heat.
  • Transfer hot wings to a large bowl. Pour about half of the glaze over the wings and toss to coat.
  • Return wings to the baking sheet and bake 5 minutes to set and lightly caramelize the glaze.
  • Serve immediately. Brush or drizzle with remaining glaze as desired and garnish with orange zest, sesame seeds, and sliced green onions.

Notes

Crispy skin tip: Dry wings thoroughly before baking. A wire rack helps airflow for extra crispness.
Make-ahead: Glaze can be made up to 2 days ahead; refrigerate and rewarm gently with a splash of water if needed.
Adjust the heat: Add red pepper flakes for a mild kick, or leave them out for kid-friendly wings.

Nutrition

Calories: 480kcal | Protein: 30g | Saturated Fat: 8g | Cholesterol: 170mg | Sodium: 780mg