Orange-Glazed Chicken Wings
I normally don't care for wings, but after I tried this recipe that was shared by a coworker, it changed my mind. A simple overnight marinade coats the wings to create a lovely glaze when baked.
I normally don't care for wings, but after I tried this recipe that was shared by a coworker, it changed my mind. A simple overnight marinade coats the wings to create a lovely glaze when baked.
- Carbohydrate 6.84871300547733 g
- Cholesterol 174.63306245 mg
- Fat 36.3452540779387 g
- Fiber 0.446386670955054 g
- Protein 46.110893044202 g
- Saturated Fat 10.1753849880126 g
- Serving Size 1 1 - (308g)
- Sodium 2383.17928171719 mg
- Sugar 6.40232633452227 g
- Trans Fat 4.02245310421933 g
- Calories 547 calories
Step-by-step
- Cut chicken wings into three sections; discard wing tips.
- In a large resealable plastic bag, combine the soy sauce, orange juice and garlic powder; add wings.
- Seal bag and turn to coat.
- Refrigerate overnight.
- Drain and discard marinade.
- Place chicken wings in a greased foil-lined 15-in. x 10-in. x 1-in. baking pan.
- Bake at 350° for 1 hour or until juices run clear and glaze is set, turning twice.
Relying on simple pantry staples eliminates the need for specialized grocery trips while delivering distinct structural results. Soy sauce provides the salinity necessary to break down surface proteins during an overnight rest, while the sugars in orange juice supply the caramelization substrate for the final bake at 350 degrees.
Preventing Common Failures
High sugar marinades burn easily when exposed to direct heat for extended periods. Discarding the liquid entirely before baking prevents excess moisture from generating steam instead of heat, ensuring the skin renders properly rather than boiling in the pan. Lining the baking pan with foil simplifies cleanup, but greasing that foil is mandatory to prevent the sticky citrus-soy reduction from bonding permanently to the metal. Turning the pieces twice during the one-hour cooking window promotes even browning across curved surfaces.
Managing Prep and Execution
Dividing whole wings into drums, flats, and tips requires a sharp chef knife applied directly through the cartilage joints rather than the bone. Discarding the tips prevents bitter charring, as those small appendages contain mostly bone and skin with virtually no meat to protect them. Allowing the drained poultry to sit at room temperature for fifteen minutes prior to baking minimizes drastic oven temperature drops when the pan goes inside.
