This delicious and easy Orange-Glazed Chicken Wings recipe from Alton Brown is the perfect balance of sweet, tangy, and slightly spicy flavors. These crispy, oven-roasted wings are coated in a sticky citrus glaze that’s packed with flavor. Perfect for game day, parties, or a quick snack, they’re made with simple ingredients you likely already have!
Recipe Ingredients:
- 12 whole chicken wings
- 1 (6-ounce) can frozen orange juice concentrate
- 3 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 2 teaspoons honey
- 1 teaspoon rice wine vinegar
- 1/2 teaspoon crushed red pepper flakes
How To Make Orange-Glazed Chicken Wings?
- Prepare the steamer: Fill a 6-quart (5.7L) saucepan with 1 inch (2.5cm) of water and place a steamer basket inside. Cover and bring to a boil over high heat.
- Trim and cut the wings: Remove the tips of the wings and discard or save for stock. Using kitchen shears or a sharp knife, cut the wings at the joint to separate them.
- Steam the wings: Place the wings in the steamer basket, cover, reduce the heat to medium, and steam for 10 minutes.
- Pat dry and chill: Remove the wings from the steamer, pat them completely dry with paper towels, and place them on a wire rack set over a baking tray lined with paper towels. Transfer to the fridge for 1 hour to help dry the skin.
- Preheat the oven: Set the oven to 220°C / 425°F.
- Roast the wings: Replace the paper towels with parchment paper, then move the wings from the rack onto the tray. Bake on the middle rack for 20 minutes, flip, and roast for another 20 minutes until crispy and golden brown.
- Make the glaze: While the wings roast, combine the orange juice concentrate, hoisin sauce, soy sauce, honey, rice wine vinegar, and red pepper flakes in a small saucepan. Stir and bring to a simmer over medium-high heat. Let it reduce to about ½ cup (120ml), which takes around 5–10 minutes. Remove from heat and let cool for at least 5 minutes.
- Coat the wings: Once out of the oven, transfer the wings to a large bowl. Pour the glaze over and toss to coat evenly.
- Serve and enjoy: Plate the wings while warm and serve immediately. Perfect for game nights, parties, or a delicious snack!
Recipe Tips:
- Steam for Extra Juiciness : Steaming the wings before baking removes excess fat and keeps the meat juicy while making the skin crispier in the oven. Don’t skip this step!
- Pat the Wings Completely Dry – After steaming, use paper towels to remove all moisture. Dry wings help achieve that perfect crispy texture when roasting.
- Chill for Maximum Crispiness – Letting the wings rest in the fridge for an hour after steaming helps dry out the skin, making them extra crispy in the oven.
- Watch the Glaze Closely – The glaze thickens fast! Stir constantly and remove it from the heat as soon as it reduces to prevent burning or becoming too sticky.
- Toss While Hot – Coat the wings in the glaze immediately after baking while they’re still warm. This helps the sauce stick better and gives them a rich, flavorful coating.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover chicken wings cool to room temperature. Then, place them in an airtight container and store them in the refrigerator for up to 3 days.
- Freeze: After cooling, spread the wings in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container and store for up to 3 months.
- Reheat: Preheat the air fryer to 375°F (190°C). Arrange the wings in a single layer and cook for 5–7 minutes, shaking the basket halfway, until crispy and heated through.
Nutrition Facts
- Calories: 314
- Total Fat: 18g
- Saturated Fat: 8g
- Cholesterol: 114mg
- Sodium: 305mg
- Potassium: 169mg
- Total Carbohydrate: 22g
- Dietary Fiber: 0g
- Sugars: 19g
- Protein: 16g
Check out More Recipes:
Alton Brown Orange-Glazed Chicken Wings
Description
This delicious and easy Orange-Glazed Chicken Wings recipe from Alton Brown is the perfect balance of sweet, tangy, and slightly spicy flavors. These crispy, oven-roasted wings are coated in a sticky citrus glaze that’s packed with flavor. Perfect for game day, parties, or a quick snack, they’re made with simple ingredients you likely already have!
Ingredients
Instructions
- Prepare the steamer: Fill a 6-quart (5.7L) saucepan with 1 inch (2.5cm) of water and place a steamer basket inside. Cover and bring to a boil over high heat.
- Trim and cut the wings: Remove the tips of the wings and discard or save for stock. Using kitchen shears or a sharp knife, cut the wings at the joint to separate them.
- Steam the wings: Place the wings in the steamer basket, cover, reduce the heat to medium, and steam for 10 minutes.
- Pat dry and chill: Remove the wings from the steamer, pat them completely dry with paper towels, and place them on a wire rack set over a baking tray lined with paper towels. Transfer to the fridge for 1 hour to help dry the skin.
- Preheat the oven: Set the oven to 220°C / 425°F.
- Roast the wings: Replace the paper towels with parchment paper, then move the wings from the rack onto the tray. Bake on the middle rack for 20 minutes, flip, and roast for another 20 minutes until crispy and golden brown.
- Make the glaze: While the wings roast, combine the orange juice concentrate, hoisin sauce, soy sauce, honey, rice wine vinegar, and red pepper flakes in a small saucepan. Stir and bring to a simmer over medium-high heat. Let it reduce to about ½ cup (120ml), which takes around 5–10 minutes. Remove from heat and let cool for at least 5 minutes.
- Coat the wings: Once out of the oven, transfer the wings to a large bowl. Pour the glaze over and toss to coat evenly.
- Serve and enjoy: Plate the wings while warm and serve immediately. Perfect for game nights, parties, or a delicious snack!
Notes
- Steam for Extra Juiciness : Steaming the wings before baking removes excess fat and keeps the meat juicy while making the skin crispier in the oven. Don’t skip this step!
- Pat the Wings Completely Dry – After steaming, use paper towels to remove all moisture. Dry wings help achieve that perfect crispy texture when roasting.
- Chill for Maximum Crispiness – Letting the wings rest in the fridge for an hour after steaming helps dry out the skin, making them extra crispy in the oven.
- Watch the Glaze Closely – The glaze thickens fast! Stir constantly and remove it from the heat as soon as it reduces to prevent burning or becoming too sticky.
- Toss While Hot – Coat the wings in the glaze immediately after baking while they’re still warm. This helps the sauce stick better and gives them a rich, flavorful coating.
Alton Brown Orange-Glazed Chicken Wings
