Orange-Sesame Chicken Wings Recipe on Food52 (2024)

Fourth of July

by: Asha Loupy

March22,2016

9 Ratings

Orange-Sesame Chicken Wings Recipe on Food52 (1)

Serves 4 to 6

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Author Notes

Every time I make these sticky, glazed wings—inspired by the flavors of classic orange chicken—my friends devour them. The sweetness of the orange is perfectly offset by umami-packed soy sauce, zippy Chinese black vinegar, toasty sesame oil, and a touch of heat from cayenne powder. I love serving them with quick-pickled cucumbers and a simple green salad. —Asha Loupy

Test Kitchen Notes

Don’t assume these are run-of-the-mill wings. Get some napkins—a lot of napkins, actually—because these wings are elevated! The sauce is complex, and while it favors the orange and sweet, these flavors balance equally with the sesame, soy, and vinegar. The wings were juicy and well-flavored, and the five-minute glaze at the end provided gorgeous caramelized bits. I’ll be making them again this weekend with a bit more heat. —Kacy Smith

Test Kitchen-Approved

What You'll Need

Ingredients

¹/₄ cupsoy sauce
1 ¹/₂ tablespoonsChinese black vinegar
3 tablespoonsorange juice
2 teaspoonstoasted sesame seed oil
3 tablespoonsdark brown sugar, divided
2 garlic cloves, minced
2 teaspoonsfresh ginger, peeled and minced
1 ¹/₂ teaspoonsorange zest
1 ¹/₂ tablespoonssesame seeds, lightly toasted
¹/₂ teaspooncayenne powder
3 poundschicken wings, tips removed, cut in two pieces at the joint

Directions

In a large bowl, whisk together the soy sauce, Chinese black vinegar, orange juice, sesame seed oil, and 2 tablespoons of the brown sugar until the sugar has dissolved. Stir in the garlic, ginger, orange zest, cayenne powder, and one tablespoon toasted sesame seeds. Add the chicken wings and toss to coat. Transfer wings and marinade to a gallon zip-top bag and refrigerate for 2 hours to overnight.
Preheat the oven to 425° F. Line a large rimmed baking sheet with parchment paper and place a wire baking rack on top. Remove the wings from the marinade, reserving the marinade for the glaze, and place the wings in a single layer on the prepared rack. Roast for 40 to 45 minutes, flipping halfway through, until the wings are golden brown.
While the wings are roasting, make the glaze: In a saucepan over medium heat, stir the reserved marinade and the remaining tablespoon of brown sugar, and bring to a boil. Reduce heat to medium low and simmer for 3 to 5 minutes, until the glaze has reduced by about a third and coats the back of a spoon. Remove from the heat and set aside.
Remove the wings from the oven, brush both sides with the reserved glaze and return to the oven for another 5 minutes until the wings are caramelized and golden. Pile on a platter and garnish with the remaining 1/2 teaspoon of toasted sesame seeds. Serve hot and enjoy!

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13 Reviews

Emily M. January 20, 2021

Delicious! Will definitely make this again. I didn't have a wire rack so I baked them right on the ray and they still turned out great. Replaced the vinegar with balsamic like most others suggested.

mcewenrw November 10, 2019

I make wings pretty much every Sunday during football season. Stumbled upon this recipe and decided to give it a try. These are probably the best I’ve ever made, and high in the running for best I’ve eaten including at restaurants. I grilled them instead of baking them, and subbed balsamic vinegar for black vinegar. Also I squeezed the juice of two oranges because I forgot to buy orange juice at the store. These are going to be a staple in the rotation going forward.

Asha L. November 11, 2019

I am so happy to hear you love these wings as much as I do!! Thank you so much for the kind words.