Sticky Orange Chicken Wings (Printable)

Crispy wings with a glossy orange-honey glaze, infused with garlic, ginger, and sesame. An irresistible appetizer or main dish.

# What You Need:

→ Chicken

01 - 1.5 lbs chicken wings, separated at joints, tips removed

→ Marinade & Glaze

02 - 1 cup fresh orange juice (about 2–3 oranges)
03 - 2 tbsp orange zest
04 - 1/4 cup soy sauce
05 - 1/4 cup honey
06 - 2 tbsp brown sugar
07 - 2 tbsp rice vinegar
08 - 2 tbsp olive oil
09 - 3 cloves garlic, minced
10 - 1 tbsp fresh ginger, grated
11 - 1 tsp chili flakes (optional)
12 - 1/2 tsp salt
13 - 1/2 tsp black pepper
14 - 2 tsp cornstarch mixed with 2 tbsp cold water (slurry)

→ Garnish

15 - 2 tbsp sesame seeds
16 - 2 green onions, thinly sliced

# Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil and set a wire rack on top.
02 - Pat chicken wings dry with paper towels and place in a large bowl.
03 - In a separate bowl, whisk together orange juice, orange zest, soy sauce, honey, brown sugar, rice vinegar, olive oil, garlic, ginger, chili flakes (if using), salt, and pepper.
04 - Pour half the marinade over the wings. Toss to coat thoroughly. Reserve the remaining half for glazing.
05 - Arrange wings in a single layer on the prepared rack. Bake for 35–40 minutes, turning once halfway through, until golden and cooked through.
06 - Meanwhile, pour reserved marinade into a small saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes. Stir in cornstarch slurry and cook 1–2 minutes more, until thick and glossy.
07 - Remove wings from oven and toss in the sticky orange glaze until fully coated.
08 - Arrange wings on a platter. Sprinkle with sesame seeds and green onions.

# Expert Advice:

01 -
  • The glaze becomes impossibly sticky and glossy like something from a restaurant kitchen
  • Fresh orange juice and zest make all the difference compared to boxed versions
  • These wings disappear faster than you can plate them
02 -
  • Pat the wings completely dry before marinating or the sauce will slide right off
  • Do not skip the wire rack unless you love soggy wing bottoms
  • The glaze thickens fast once you add the cornstarch so stir constantly
03 -
  • Room temperature chicken cooks more evenly so pull it out 20 minutes before prep
  • Let the glazed wings rest for 5 minutes before serving so the sauce sets slightly

Go Back