This is the third year in a row, I’ve published a chicken wings recipe in the lead-up to the Super Bowl. Wings are so popular at those Super Bowl parties!
Well, these Spicy Orange Sesame Chicken Wings are my favorite recipe yet! Why? Because the wings are crispier due to some pretreatment with salt and baking powder, and because the spicy orange sesame glaze has a wonderful smoky barbecue sauce flavor. My family raved about these wings, too! So it’s not just me talking.
If you can, let the baking powder/salt mixture sit on the wings overnight. I’ve read in a variety of places such as Serious Eats and Tasting Table that this will help dry out the surface and break the proteins down a bit, leading to better crisping and browning.
To get the wings crispy you roast them without the glaze. Once they’re cooked through and crisped, you coat them with the glaze and run them under the broiler for a minute.
A piece of advice: do not walk away from the broiler – turn the oven light on and watch them closely – you want a little bit of smoky char, but they can transition to burned in a hurry.
Give these Spicy Sesame Orange Chicken Wings a try and watch them fly off the plate! (Just couldn’t resist the pun – sorry!)
- 4 lbs chicken wings
- 1 ½ tsp baking powder
- 1 ½ Tbsp salt
- 1 ½ tsp dried ginger
- 1 ½ tsp garlic powder
- freshly ground black pepper to taste
- ½ cup orange marmalade
- 2 Tbsp chickpea miso (or white or yellow miso if soy doesn't bother you)
- 1 Tbsp sesame oil
- 2 Tbsp Sriracha
- ¼ cup rice vinegar
- ¼ cup dry sherry
- 1 Tbsp balsamic vinegar
- If wings are intact, cut apart the 2 main pieces of each wing by inverting the wing and cutting through the joint between the bones. Cut off the wing tips and discard.
- Blot wings dry with paper towels.
- Mix baking powder, salt, dried ginger, garlic powder, and black pepper in a large bowl.
- Add wings and toss until they’re all well coated.
- Arrange wings on a rack over a foil-lined sheet pan.
- Refrigerate at least 2 hours, and preferably overnight.
- When you’re ready to cook the wings, preheat oven to 450 degrees F.
- Roast wings in middle of oven for 20 minutes.
- Flip all wings over and roast another 20-25 minutes until browned and crisp.
- Meanwhile make the glaze, by whisking all ingredients, orange marmalade through balsamic vinegar in a small saucepan.
- Bring to a boil, then reduce heat to a light simmer (uncovered) for about 25 minutes until thickened.
- When wings are done, remove from oven and turn broiler on to high.
- Toss wings using tongs or a spoon in a large bowl with glaze until they’re well coated.
- Arrange wings back on rack over sheet pan and broil about 1 minute until they’re just starting to char in spots.
- Watch them closely to make sure they don’t burn.