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Crispy Oven Baked Sticky Orange Chicken Wings

Close-up of several crispy Sticky Orange Chicken Wings Crispy Oven Style piled on a white plate.
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A recipe for making sticky, sweet, and tangy orange chicken wings crispy using only your oven.

Ingredients

Scale
  • 2 lbs chicken wings, separated into flats and drumettes
  • 1 tablespoon baking powder (not baking soda)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup orange juice, fresh squeezed
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
  • Orange zest from 1 orange

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with foil and place a wire rack on top of the foil.
  2. Pat the chicken wings completely dry using paper towels. This step is key for crispiness.
  3. In a medium 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 over and bake for another 20 to 25 minutes, or until the skin is golden brown and very crispy.
  6. While the wings finish cooking, prepare the sauce. Combine orange juice, soy sauce, honey, rice vinegar, brown sugar, ginger, garlic, sesame oil, and orange zest in a small saucepan.
  7. Bring the mixture to a simmer over medium heat, stirring occasionally.
  8. Whisk in the cornstarch slurry. Continue to simmer and stir until the sauce thickens enough to coat the back of a spoon, about 2 to 3 minutes. Remove from heat.
  9. Place the hot, crispy wings in a large bowl. Pour about two-thirds of the orange sauce over the wings. Toss gently until all wings are coated.
  10. Serve immediately with any remaining sauce on the side for dipping.

Notes

  • For extra crispiness, you can place the wings on the rack for 30 minutes at room temperature after seasoning before baking.
  • Use low-sodium soy sauce if you prefer less salt in the final glaze.
  • If the sauce becomes too thick after cooling slightly, add a teaspoon of hot water to thin it out before tossing the wings.

Nutrition

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