Crispy, sticky, and zesty—these Orange Chicken Wings bring bold citrus flavor with a perfect balance of sweetness, tang, and optional heat. Baked to golden perfection and finished with a glossy orange glaze, they’re ideal for game days, parties, or any time you crave a finger-licking appetizer or main dish.
Why You’ll Love This Recipe
- Bold Citrus Flavor: The glaze features fresh orange juice, soy sauce, garlic, and honey for a sweet and tangy profile.
- Crispy and Oven-Baked: No need for frying—these wings turn out crispy in the oven.
- Perfect for Sharing: A great crowd-pleaser for gatherings, game nights, or family dinners.
- Customizable Heat: Easily adjust the spice level with red pepper flakes or sriracha.
- Sticky and Satisfying: The thick orange glaze clings beautifully to each wing.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Wings:
2 lbs chicken wings (split, tips removed)
1 tablespoon olive oil
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon onion powder
For the Orange Glaze:
1 cup orange juice (fresh preferred)
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons brown sugar
2 teaspoons rice vinegar
1 tablespoon garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch + 1 tablespoon water (slurry)
Optional: red pepper flakes or sriracha for heat
Directions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and place a wire rack on top if available.
- In a large bowl, toss the chicken wings with olive oil, salt, pepper, garlic powder, and onion powder until evenly coated.
- Arrange wings in a single layer on the prepared baking sheet. Bake for 45–50 minutes, flipping halfway through, until golden brown and crispy.
- While wings are baking, prepare the glaze. In a small saucepan, combine orange juice, soy sauce, honey, brown sugar, rice vinegar, garlic, ginger, and optional red pepper flakes or sriracha. Bring to a simmer over medium heat.
- Stir in the cornstarch slurry and cook, stirring frequently, for 2–3 minutes or until the glaze thickens to a syrupy consistency.
- Once the wings are done, transfer them to a large bowl. Pour the orange glaze over the wings and toss to coat evenly.
- For extra caramelization, return glazed wings to the baking sheet and broil on high for 2–3 minutes, watching carefully to avoid burning.
- Garnish with chopped parsley or sesame seeds and serve immediately.
Servings and timing
Servings: 4–6 servings
Prep Time: 10 minutes
Cooking Time: 50 minutes
Total Time: 1 hour
Calories per Serving: ~420 kcal (depending on portion size and glaze quantity)
Variations
- Spicy Orange Wings: Add sriracha, chili garlic sauce, or red pepper flakes for extra heat.
- Air Fryer Method: Cook wings in an air fryer at 380°F (193°C) for 25 minutes, shaking halfway.
- Orange-Teriyaki Glaze: Add a teaspoon of sesame oil and more soy sauce for a teriyaki-inspired twist.
- Sticky Orange Drumsticks: Use drumsticks instead of wings; increase baking time to 55–60 minutes.
- Ginger-Lime Glaze: Replace lemon juice with lime and add more ginger for a zestier finish.
Storage/Reheating
Storage: Store leftover wings in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 375°F (190°C) for 10–12 minutes or in the air fryer for a few minutes until hot and crispy.
Freezing: Wings can be frozen after baking (before glazing) and reheated with fresh glaze when ready to serve.
FAQs
Can I use frozen wings?
Yes, but thaw them completely and pat dry before seasoning and baking to ensure crispiness.
How do I make the wings crispier?
Bake them on a wire rack and make sure to pat them dry before seasoning. Broiling at the end also helps with crisping.
Can I make the glaze ahead of time?
Yes, the glaze can be made up to 3 days ahead and stored in the refrigerator. Reheat gently before using.
Can I use bottled orange juice?
Fresh orange juice is recommended for the best flavor, but bottled juice will work in a pinch—just ensure it’s 100% juice with no added sugar.
How do I avoid soggy wings after glazing?
Broil them after tossing in the glaze for 2–3 minutes to help the sauce caramelize and stay sticky.
Is there a gluten-free option?
Use tamari or coconut aminos instead of soy sauce to make the recipe gluten-free.
What can I serve with orange chicken wings?
Great options include steamed rice, vegetable stir-fry, slaw, or a fresh cucumber salad.
Can I make this with boneless chicken?
Yes, boneless chicken thighs or tenders can be used—adjust cooking time accordingly (20–25 minutes).
How do I know when wings are fully cooked?
They should be golden, crispy, and reach an internal temperature of 165°F (74°C).
Can I double the recipe for a party?
Absolutely. Use two sheet pans to avoid overcrowding and ensure even baking.
Conclusion
These Orange Chicken Wings are the ultimate combination of sweet, savory, and citrusy with a touch of heat. Baked until golden and glazed with a sticky homemade orange sauce, they’re perfect for entertaining or spicing up your weeknight dinner. Whether served as an appetizer or main dish, they deliver crowd-pleasing flavor with minimal effort.
PrintOrange Chicken Wings
Crispy baked chicken wings coated in a sweet, tangy, and zesty orange glaze with hints of garlic and ginger. Perfect for parties, game day, or an irresistible appetizer.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4–6 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Asian-Inspired
- Diet: Halal
Ingredients
- 2 lbs chicken wings (split, tips removed)
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp garlic powder
- 1 tsp onion powder
For the Orange Glaze:
- 1 cup orange juice (fresh preferred)
- 1/4 cup soy sauce
- 2 tbsp honey
- 2 tbsp brown sugar
- 2 tsp rice vinegar
- 1 tbsp garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp cornstarch + 1 tbsp water (slurry)
- Optional: red pepper flakes or sriracha, for heat
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss chicken wings with olive oil, salt, pepper, garlic powder, and onion powder. Arrange on the baking sheet in a single layer.
- Bake for 45–50 minutes, flipping halfway, until golden and crispy.
- Meanwhile, prepare glaze: In a saucepan over medium heat, combine orange juice, soy sauce, honey, brown sugar, rice vinegar, garlic, and ginger. Simmer gently.
- Stir in cornstarch slurry and cook 2–3 minutes until thickened.
- Toss baked wings in glaze or brush generously to coat.
- Broil for 2–3 minutes for extra caramelization if desired.
- Garnish with parsley or sesame seeds and serve hot.
Notes
- Fresh orange juice gives the best flavor, but bottled works in a pinch.
- Adjust sweetness by reducing honey or sugar, or make it spicier with red pepper flakes or sriracha.
- Can also be air-fried for extra crispiness.
- Serve with carrot sticks, celery, and ranch or blue cheese dip.
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 385 kcal
- Sugar: 14g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 110mg