Juicy, sticky, awesome wings that will blow your taste buds away! Baked chicken wings slathered in an easy homemade spicy orange glaze will make any party a smash!
BAKED CHICKEN WINGS
I finally understand what “Don’t Stop ‘Til You Get Enough” song is all about and it’s about THESE WINGS! Once you take that first bite, you can’t stop, and you won’t stop, and it’s hard to get enough.
Ever since our Christmas ham, which I made with a spiced orange glaze, I can’t stop thinking about glazing every meat in an orange glaze. My Christmas glaze was made with fall spices, like cloves and some cinnamon. That’s just not quite right for chicken wings, especially those meant for a sports themed party. So, I decided to make the glaze spicy instead. Now that was perfect!
As a matter of fact, the whole thing was perfect, the chicken wing and the glaze. Baked wings are just SO much tastier than fried. None of that excess grease. Baked wings still have a crisp to them and so juicy. Finger-licking-yum!
Gluten Free Note:
These wings can be very easily made gluten free just by making sure that you use a gluten free soy sauce. Normally, soy sauce is made with wheat but most grocery stores will also carry a gluten free soy sauce. It would be clearly labeled on the bottle.
Spicy Orange Chicken Wings
- 8 chicken wings
- 2-3 Tbsp olive or avocado oil
- Fresh cracked black pepper
Spicy Orange Glaze:
- 2 large Naval oranges - juice only
- 4 Tbsp honey
- 2 Tbsp soy sauce
- 4-6 garlic cloves pressed
- 1 tsp fresh grated ginger
- 1/8-1/4 tsp cayenne pepper adjust to your personal spice tolerance
- Preheat oven to 400°. Place a wire rack inside a baking sheet and grease it.
- In a medium mixing bowl, toss chicken wings with oil, salt, and pepper. Lay chicken wings out on the wire rack in one single layer. Try not to crowd them.
- Bake wings for 45-50 minutes.
- **Note: There is enough glaze for 8-12 whole wings (try to pick bigger oranges for a little more juice).
- Squeeze the juice out of oranges and mix it with soy sauce and honey. Press in garlic and add grated ginger and cayenne pepper. Whisk well.
- Add the mixture to a sauce pot and bring to boil over medium-high heat. Lower the heat to medium-low and let it simmer, stirring often, until the liquid is reduced by about half and looks more like a glaze. Take the sauce pot off heat.
- Once the wings are done, toss them in the glaze and serve.
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