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Spicy Orange Chicken Wings
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Spicy Orange Chicken Wings

These spicy and crispy orange chicken wings are the perfect handheld food for any occasion, including the Super bowl weekend.
Course Appetizer, Main Course
Keyword baked, chicken, chicken wings, dinner, easy, lunch, orange, spicy, sticky
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Author Shanika | Orchids + Sweet Tea



  • 2 ½ lbs. organic chicken wings, disjointed
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon red pepper flakes
  • ½ teaspoon dried parsley
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne powder


  • 2 Tbsps filtered water
  • 1 tablespoon unsalted butter
  • 2 garlic cloves, minced
  • 1 cup freshly-squeezed orange juice (That's about 3-4 large oranges!)
  • ¼ cup raw honey
  • 3 Tbsps organic brown sugar
  • 1 teaspoon arrowroot starch + 2 Tbsps water
  • 1 teaspoon sriracha or hot sauce
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon ground ginger
  • 1 navel orange, peels only!



  • Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper and then add a wire rack atop. NOTE: Doing this step is a MUST to prevent sticking and ensures that the wings crisp up evenly. OPTION 2: Prepare a 12-inch oven-safe iron cast skillet and grease with butter.
  • Rinse your chicken wings and pat dry well to remove as much excess liquid as possible. Once dry, add seasonings and rub everything together with your hands until wings are well coated.
  • Line each wing atop prepared wire rack on baking sheet side by side, about 1 inch apart.
  • Bake wings for about 20-25 minutes or until crisp and cooked through before adding the sauce.


  • In a saucepan over medium-high heat, combine the butter, garlic cloves, orange juice, honey, brown sugar, red pepper flakes, ginger, hot sauce, water, and orange peels and let it simmer for 2-3 minutes, until bubbly stirring occasionally. Reduce the heat to low and add the arrowroot mixture (mix both together until "milky" looking) stirring until the sauce begins to thicken. Remove from heat.
  • Once the wings have become crispy, spoon the sauce atop wings and let them bake for another 5-6 minutes or until the sauce is "sticky" atop wings.
  • Remove the chicken wings from the oven and serve immediately with your favorite side.
  • Bon Appetit!


  • STORAGE: Best if consumed within the same day. Store leftovers in a tightly sealed container in the refrigerator for 3-4 days. Reheat in oven when ready to serve.
  • SWEETENER: You can always substitute honey with Agave or maple syrup if desired.
  • THICKENER: You can always use cornstarch or flour instead of arrowroot starch. Always be sure to stir your thickener in water before adding to sauce to avoid lumps.