One of my favorite Asian dishes is Orange Chicken. I wanted to make wings that tasted like Orange Chicken, Wings that were crispy, sweet, tangy, have a bit of a bite, and easy to make. After testing and tasting over the last two months I think I have come up with a good combination of what I was looking for. I like a bite, but I don’t care for my lips burning to the point that I am not enjoying what I am eating… that’s just me. If you like more of a bite, add more red pepper flakes. I also tried different ways of baking the wings and found that by putting them on a cooling rack in or over a baking pan instead of directly on a sheet pan, they came out crispy (as though they were deep fried), without the greasiness. In fact, the fat in the wings drips off because of using the rack. I took these to different gatherings as well as serving them at home, and everyone loved the flavor. The only comments were that they were just right, or they could use a bit more heat. So I think this is a good place to start. If you generally like things with more heat, add one more teaspoon of red pepper flakes. The recipe is easy because the chicken bakes in the oven. Near the end of the baking time the sauce is mixed and cooked in a pan on the stove. Toss batches of wings in the sauce and serve. Easy, and ooohhh, sooo, good.
Hint, some stores sell wings already cut apart so you could skip that step to make the prep time quicker and easier. Enjoy!
- 3 pounds of wings (either use precut or cut and discard the tips)
- Salt and pepper
- 3 Tablespoons olive oil
- 2 cloves garlic, finely chopped
- 1 teaspoon finely chopped fresh ginger
- ¼ cup hoisin sauce
- ¾ cup orange marmalade
- 1 teaspoon red pepper flakes
- Preheat oven to 375 degrees
- Place wing pieces on a rack
- Salt and pepper both sides
- Place rack over a baking pan
- Bake 50-60 minutes, turning over at 30 minutes
- In a saucepan, saute the garlic and ginger in the olive oil
- Add the hoisin sauce, orange marmalade and red pepper flakes
- Cook on med-low for 3-5 minutes
- Taste and add more red pepper flakes if desired
- Toss wings in sauce in batches and place on serving platter
To save prep time, purchase wings already cut apart with no tips.
If you want to make these ahead of time, Bake and store the chicken in the refrigerator until ready to serve. Make the sauce. Reheat the cooked plain wings in a microwave (on reheat not cook) Toss in the sauce and serve.