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The idea for these orange chicken wings came to me 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. Any 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!
- Leak-proof Cap: Our condiment squeeze bottles are…
- Food-Grade BPA-Free Plastic: Durable squirt…
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.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
- MIld Sauces
- Made for wings and more