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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4.5 41
Was very good. Orange flavor intensified the the day, was even better. item not reviewed by moderator and published
HORRIBLE. I double checked to make sure I did not make a mistake....nope...absolutely horrible and I love orange flavored .... item not reviewed by moderator and published
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!! item not reviewed by moderator and published
These were a hit at a holiday party. Next time though I think I might add some garlic and ginger to the glaze. item not reviewed by moderator and published
This was awesome!!! I doubled the recipe (except for the red pepper flakes and it was perfect!! Mild spice. Very tasty!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
it is amazing...i made it for a school project, and everyone loved it item not reviewed by moderator and published
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. item not reviewed by moderator and published
BEST wings ever. Made them first time last Super Bowl. Everyone loved them!. Have made several times since. Thanx, Alton! item not reviewed by moderator and published
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! item not reviewed by moderator and published

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