Orange Glazed Chicken Wings

Total Time:
2 hr
Prep:
20 min
Inactive:
1 hr
Cook:
40 min

Yield:
4 appetizer servings
Level:
Easy

Ingredients
Directions

Place a 6-quart saucepan with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.

Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.

Preheat the oven to 425 degrees F.

Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.

During the last 20 minutes of cooking the chicken, place the orange juice concentrate, hoisin sauce, honey, soy sauce, rice wine vinegar and red pepper flakes into a small saucepan, stir to combine and bring to a simmer over medium-high heat. Reduce the mixture to about 1/2 cup, approximately 5 to 10 minutes. Remove from the heat and allow to cool at least 5 minutes.

Remove the wings from the oven and transfer to a large mixing bowl along with the glaze and toss to coat. Serve warm.


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    Was very good. Orange flavor intensified the the day, was even better.
    HORRIBLE. I double checked to make sure I did not make a mistake....nope...absolutely horrible and I love orange flavored ....
    These are some of the best wings I've ever made!! I mean the technique for making these is spot on fantastic. I steamed them first and then baked at 425 for 20 minutes, then I turned them over and turned my oven down to 400 and put it on convection. The result? Crispy skin, tender meat. Yummy. 
     
    I glazed some with an asian type teriyaki glaze and the rest with Franks and butter.  
     
    Messy prep, but well worth it in delicious wings. 
     
    Thanks Mr. Brown!! 
    These were a hit at a holiday party. Next time though I think I might add some garlic and ginger to the glaze.
    This was awesome!!! I doubled the recipe (except for the red pepper flakes and it was perfect!! Mild spice. Very tasty!!
    Alot of work, but some of the best wings I've ever had. Not soggy or greasy at all, just crispy and chickeny. Much better than deep fried.
    it is amazing...i made it for a school project, and everyone loved it
    This way of cooking wings is way easy and low maintenance. I made these while watching the football game today. Crispy wings and great sauce, try this out.
    BEST wings ever. Made them first time last Super Bowl. Everyone loved them!. Have made several times since. Thanx, Alton!
    I saw the chicken wings episode long ago, but remembered thinking the technique for steaming, then roasting was interesting. Today, I followed his advice and made the BEST WINGS EVER! Although I didn't have the ingredients for the sauce, I used a simple bottle brand I had in the fridge. The wings came out juicy and crispy. SO MUCH better than deep fried. Thank you Alton Brown! One of the best cooking methods I will keep with me for a lifetime!
    I didn't try the recipe for the sauce but I LOVE the cooking method for the wings. My husband always requests that I cook wings this way. They come out crispy and taste like they've been deep fried without all the extra calories!
    Don't know about the sauce, but wanted to comment that his cooking method is perfect. Made wings a la AB several times now and they always turn out great. I followed all the directions and had only a teensy bit of smoke and was so pleased that I didn't have to deep fry them. I always mix up my own sauce with things that sound good or are in my pantry, so I haven't actually used his sauce recipe. Just wanted to say that I think his wing prep and cooking method are awesome!
    Great recipe, loved the sauce (didn't use frozen concentrate, happened to have a half dozen too many oranges laying around and used their juice). The sauce was very similar to what ya get in a Chinese restaurant for Orange Chicken or General Tso's Chicken.
     

     
    Steamed the chicken in a steel colander that fits in one of our large pots.
    One thing I just don't understand- why the one hour in the frig.? I was too hungry to wait for that step and they came out fine.
     

     
    This was a good substitute for using the outdoor BBQ grill due to rain this weekend.
     

     
    Everyone will have their own preference for the sauce, but this bake method works very good. Do it.
    Way too good. But good luck finding a 6oz FCOJ can!
    By far the best wings I've had with less guilt and less mess. These are the only oven wings that come out properly crispy, not rubbery. Love you Alton!
    Sauce was good, but the orange is almost a little overpowering and could be cut back a little bit. I really loved the method they used for cooking the chicken wings since they came out perfect. While I might not necessarily use the sauce again I think I will always use this recipe for cooking the chicken wings.
    This method is delicious and makes chicken wings healthier, while not sacrificing all of the crispiness on the outside and tenderness on the inside. I only used 1/2 of the orange juice and I doubled the Hoisin sauce. It was delicious!
    I made these tonight for New Year's Eve, and they are outstanding. My husband and I have been married for 26 years, but I thought he would propose all over again after eating these wings. He loved them--so did everyone else. Great recipe! I also made Alton's buffalo wings, which were good, but didn't have the level of flavor these wings have (probably because my hot sauce isn't hot enough). The cooking methods and times are just right. Both sets were crispy outside and tender enough to fall off the bone at the first bite. Yummmmmm.
    The sauce is simple and has a great flavor and it's nice to have a recipe that bakes them so that i don't have to cool and dispose of so much oil.
    It is not a bad recipe, but it had a way to strong of an orange flavor that overpowered the wings. Maybe a quarter of what the recipe calls for of the orange concentrate, more hoison sauce, honey and red pepper.
    Very average in every sense of the word and it didnt blend well for all my efforts.It was probably my cooking ability but alot of fun making; I was not completely satisfied but it was better than other wings Ive had so I will recomend it. Thanx Alton!
    I seen the show and decided I wanted to try these Orange Chicken Wings. I made them and took them to my classmates at Refrigeration school. They were a huge hit.
     

     
    One comment I got was from a guy in class from China and he said the sauce tasted very much like a sauce his mother used to make for chicken when he was a boy living in China. He loved them so I gave him the web site for the recipe.
    Really easy, big hit with everyone at my Superbowl Party. I made these and Alton Browns Buffalo Wings (HOT) for the Big Game. I received rave reviews for both.
    A very interesting and effective way to cook the chicken wings. I thought the glaze was good, but did not rise to the level of greatness. Just had too much orange bite, in my opinion -- but worked well enough with the actual wings. It's a good recipe.
    These wings are great! I love the technique, crispy skin with no frying. They go really well with Blue Moon. Mmm MMMMM!
    I made these wings for my all girl poker party the other night and they disapeared! Everyone really liked the sauce. The chicken was very crispy on the outside, while the meat was fall off the bone tender. Thanks Alton!
    We are wing phanatics. But, my wife and two girls like a sweet virsion and my son and I like it hot. This recipe hits home for all of us. Perfect just the way it is for the ladys, but half the bunch we add some hot sauce to the glaze and WOW. The cooking process is just right every time. Thanks Alton!!!
    mmm, good. steaming these in batches took some time, but mmm good. based on others advice, i reduced orange juice to 4 oz. i also made the buffalo wings at the same time, and i liked those more. however, some of my guests liked the sweetness & non-spiciness of the orange glaze more. it's a matter of taste. it's nice to offer both at once so all are happy.
    Although I altered the BBQ sauce to my own liking, the cooking method was the key because I love chicken wings while trying to avoid fried foods, but this cooking method produced an awesome meal. The skin was crisp, the chicken was moist, and the entire portion came off the bone easily. I doubled the batch, and it was gone before the 1st quarter was over. I am considered the Wing King, and my people like these wings more than the local bar's.
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