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The idea for these orange chicken wings came to be quite easily. I had made a big, huge batch of orange chicken on my Char-Broil Big Easy and had a good amount of orange chicken sauce leftover. And time I have leftover sauce I think wings. The sauce has the perfect citrus flavor, with just a bit of heat and just a bit of sweetness. The perfect balance of flavors, making every wing a great taste experience. I loved it and could actually just drink the sauce.

Orange Wings. Yes, Orange.
I recommend only using fresh oranges for these orange chicken wings. After zesting one orange, juice it and then juice a few others until you get 3 cups. In a pinch, or when oranges aren’t in season, use a good quality orange juice. You want get that extra punch you get from the zest, but you’ll still end up with fantastic wings.
I store my leftover homemade sauces in squeeze bottles. If refrigerated, I set them out an hour before using so they come to room temperature. You don’t want to put cold sauce on hot wings!You’ll also want to make these awesome wings:
Sweet Baby Ray’s Buffalo Wings
Sweet Baby Ray’s Garlic Parmesan Wings
Buffalo Wild Wings Jammin’ Jalapeno Wings
Texas Pete Extra Mild Buffalo Wings
Tangy Tapatio Barbecue Wings
Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!
Orange Wings
Ingredients
For the wings
- 3-4 pounds chicken wings flats and drumettes separated flats and drumettes separated, tips saved to make stock
For the sauce (makes enough sauce for 2-3 batches of wings)
- 3 cloves garlic minced
- 2 tablespoons vegetable oil
- 3 cups orange juice
- 1 small orange zested
- ¾ cup honey
- ⅓ cup unseasoned rice vinegar
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried red pepper flake or more, to taste
- 2 tablespoons corn starch
- ¼ cup water
Instructions
For the wings
- Toss wings with sauce before serving. Click here for our guide on how to sauce your wings.
For the sauce
- Saute the garlic in the oil in a medium saucepan for 2-3 minutes.
- Add the remaining ingredients except for the cornstarch and water. Stir and bring to a simmer and let simmer for 20 minutes, stirring occasionally.
- Stir together the cornstarch and water. Slowly whisk into the sauce. Bring to a slow boil while still stirring, then remove from heat. Sauce should be nice and thick but not gloppy. Add a bit of water if it’s too thick.
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.