Orange Chicken Wings

Ingredients

• 907 g (2 lb)chicken wings, a mix of drumettes and wingettes
• ¼ tspsalt
• ½ tspground black pepper
• 120 g (1 cup)cornflour
• as needednon-stick cooking spray
• 320 g (1 cup)orange marmalade
• 120 ml (½ cup)barbecue sauce
• 60 ml (¼ cup)orange juice
• 15 ml (1 tbsp)white vinegar
• 15 ml (1 tbsp)brown sugar
• 15 ml (1 tbsp), optionalhot sauce
• 1 tsp, optionaldried red chilli flakes
• 4 cloves, finely mincedgarlic
• 15 ml (1 tbsp)cooking oil

Instructions

1. 1

   Season the wings

   Heat the oven to 230°C. Line a large baking tray with foil and place a cooling rack on top. Put the wings in a bowl with the salt, pepper and cornflour, then toss until coated.

2. 2

   Arrange the wings

   Coat the rack with cooking spray and arrange the wings on it, leaving space between each piece so they do not overlap or touch.

3. 3

   Bake until crisp

   Bake for 40 minutes, then use tongs to turn each wing over. Return them to the oven for another 10 minutes. Remove from the oven when done and set aside.

4. 4

   Cook the garlic

   While the wings bake, add the garlic and cooking oil to a large frying pan. Cook over medium heat until the garlic is fragrant and lightly golden.

5. 5

   Make the sauce

   Add the marmalade, barbecue sauce, orange juice, vinegar, brown sugar, hot sauce and chilli flakes to the pan. Stir and cook until the sauce starts to bubble, then turn off the heat while the wings finish baking.

6. 6

   Coat the wings

   Add the cooked wings to the pan and turn the heat to high. Toss to coat, continuing until the sauce thickens and clings to the wings.

7. 7

   Serve the wings

   Plate the wings and garnish with parsley.

What are orange chicken wings?

Chicken wings are made up of drumettes and wingettes, which are baked here before being coated in a sticky orange sauce. This North American-style version brings together fruit preserves, barbecue sauce and a little vinegar for a sweet, tangy finish.

The method pairs a crisp bake with a quick pan sauce. That keeps the wings from relying on deep-frying while giving the glaze time to cling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 473 calories, 16g protein, 69g carbs, 16g fat.

The wings provide most of the protein and some of the fat, while the cornflour, marmalade, barbecue sauce and brown sugar contribute much of the carbohydrate. Serve a portion with vegetables or salad to balance the plate with something fresh and crisp.

The coating and the rack

Cornflour: tossing the wings with cornflour, salt and pepper gives their surfaces a dry coating as they bake. Shake off any loose excess before arranging them.

Space: keep the wings separate on the rack rather than crowding them together. Air can circulate around each piece, helping the surfaces brown.

Getting the wings crisp

Turn them: bake for 40 minutes, then flip each wing and bake for 10 minutes more. Use tongs so you can turn them without tearing the coating.

Check the finish: look for browned, crisp-looking surfaces before taking the wings out. If you use a food thermometer, check the thickest part without touching the bone and ensure it reaches a safe temperature for poultry.

Balancing the orange glaze

Sweetness: marmalade and brown sugar give the sauce its sticky, fruity character, while barbecue sauce adds a savoury note. The orange juice loosens the mixture as it heats.

Tartness and heat: vinegar balances the sweetness, and hot sauce and chilli flakes add optional warmth. Leave either out for a gentler finish.

Cooking the sauce

Garlic first: cook the minced garlic in oil over medium heat until fragrant and lightly golden. Keep it moving and watch it closely so it does not turn dark and bitter.

Thicken at the end: bring the combined sauce to a bubble, then pause the heat until the wings are ready. Toss the cooked wings over high heat until the glaze thickens and coats them.

What to serve alongside

Fresh sides: serve the wings with crunchy vegetables or a crisp salad to contrast with the rich, sticky glaze. Keep accompaniments simple so the orange flavour remains the focus.

For a fuller plate: add rice or potatoes, and offer extra napkins. The sauce is designed to cling to the wings, but it can still be messy to eat.

Recipe notes & tips

• Dry the wings before coating them so the cornflour does not clump.
• Arrange the wings with space around each piece for more even browning.
• Turn the wings carefully with tongs at the 40-minute mark.
• Keep the garlic moving in the pan and take it off the heat once lightly golden.
• Wait until the wings are fully baked before tossing them in the sauce.
• Toss over high heat only until the glaze thickens and sticks.

Variations

• Reduce the heat: omit the hot sauce and chilli flakes for a milder glaze.
• Add more chilli: increase the chilli flakes for a sharper spicy finish.
• Use a different barbecue sauce: choose a smoky or tangy style to shift the flavour.
• Make it less sweet: use less brown sugar and taste the sauce as it bubbles.
• Serve with extra orange: add orange wedges at the table for a fresh citrus accent.

Common mistakes to avoid

• Crowded wings: overlapping pieces brown less evenly; leave space between them on the rack.
• Too much loose cornflour: excess coating can turn powdery; shake off what does not adhere.
• Dark garlic: it can taste bitter; cook over medium heat and stop when it is lightly golden.
• Sauce cooked too early: it may thicken before the wings are ready; pause the heat after it bubbles.
• Wings left unturned: the undersides may not crisp as well; flip them after 40 minutes.
• Glaze taken off too soon: it may not cling; toss the wings over high heat until it thickens.

How to store

Refrigerate leftover wings in a covered container for up to 3 days. Reheat in an oven or air fryer until piping hot; the coating may soften somewhat after storage.

Frequently asked questions