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Crispy Orange Chicken Wings

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Crispy chicken wings coated in a sticky, sweet, and tangy orange glaze that delivers a perfect crunch and bright citrus flavor. Ideal for family gatherings, game day, or casual meals.

Ingredients

Scale
  • 2 pounds chicken wings, tips removed and wings split at the joint
  • 1 cup all-purpose flour (or cornstarch for extra crispiness)
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Vegetable oil or peanut oil, for frying (enough to deep-fry)
  • 1 cup fresh orange juice (about 2 large oranges)
  • ¼ cup soy sauce
  • ¼ cup honey (or maple syrup)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon rice vinegar
  • 1 teaspoon cornstarch mixed with 2 teaspoons cold water (slurry)
  • Zest of 1 orange
  • Optional: pinch of red pepper flakes

Instructions

  1. Pat chicken wings dry with paper towels and set aside.
  2. In a large bowl, whisk together flour, baking powder, salt, and black pepper.
  3. Toss wings in the flour mixture until fully coated, shaking off excess. Optionally, double-dip by dipping wings in cold water then back into flour mixture for thicker crust.
  4. Pour enough oil into a deep pan or Dutch oven to submerge wings (about 3 inches deep) and heat to 350°F (175°C).
  5. Fry wings in batches for 8-10 minutes, turning occasionally, until golden brown and cooked through (internal temp 165°F/74°C). Remove and drain on a wire rack over a baking sheet.
  6. While frying, combine orange juice, soy sauce, honey, garlic, ginger, rice vinegar, and orange zest in a saucepan and bring to a simmer over medium heat.
  7. Stir in cornstarch slurry and cook 1-2 minutes until glaze thickens to a sticky syrup. Add red pepper flakes if desired.
  8. Toss fried wings in the sticky orange glaze until fully coated.
  9. Arrange wings on a platter and garnish with extra orange zest or chopped green onions if desired.

Notes

Pat wings dry thoroughly for maximum crispiness. Maintain oil temperature at 350°F to avoid greasy or burnt wings. Toss wings in glaze just before serving to keep them crispy. For gluten-free, substitute flour with cornstarch or almond flour and use tamari instead of soy sauce.

Nutrition

Keywords: crispy chicken wings, orange chicken wings, sticky glaze, sweet and tangy wings, fried chicken wings, game day recipe

Find it online: https://leilameals.com/crispy-orange-chicken-wings-recipe-easy-sticky-sweet-glaze-guide/