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Sticky Orange Chicken Wings with Honey Glaze

A pile of Sticky Orange Chicken Wings with Honey Glaze, glistening and topped with sesame seeds and chopped green onions.
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A recipe for making crispy chicken wings coated in a thick, sweet, and tangy orange and honey glaze.

Ingredients

Scale
  • 2 lbs chicken wings, separated into flats and drumettes
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup fresh orange juice
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon cornstarch
  • 2 tablespoons cold water
  • Optional garnish: 1 tablespoon sesame seeds, 2 scallions, sliced

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top.
  2. In a large bowl, toss the chicken wings with baking powder, salt, and pepper until evenly coated. This helps them crisp up.
  3. Arrange the wings in a single layer on the wire rack. Bake for 40 to 45 minutes, flipping halfway through, until the wings are golden brown and cooked through.
  4. While the wings bake, prepare the glaze. In a small saucepan, combine the orange juice, honey, soy sauce, rice vinegar, ginger, and garlic. Bring the mixture to a simmer over medium heat.
  5. In a separate small bowl, whisk together the cornstarch and cold water to create a slurry.
  6. Pour the slurry into the simmering sauce while whisking constantly. Continue to cook for 1 to 2 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat.
  7. Once the wings are cooked, transfer them to a large, clean bowl. Pour about two-thirds of the glaze over the hot wings. Toss well until every wing is fully coated and sticky.
  8. Return the glazed wings to the baking sheet. Bake for an additional 5 minutes to set the glaze.
  9. Serve immediately, drizzled with any remaining warm glaze. Garnish with sesame seeds and sliced scallions if desired.

Notes

  • For extra crispiness, pat the wings very dry with paper towels before seasoning with baking powder.
  • To achieve a very thick glaze, reduce the sauce slightly longer before adding the cornstarch slurry.
  • If you prefer an air fryer method, cook wings at 380°F (195°C) for 20-25 minutes, flipping halfway, before tossing in the sauce.

Nutrition

Find it online: https://magazinemeal.com/sticky-orange-chicken-wings-with-honey-glaze/