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There’s nothing like a crispy, delicious chicken wings recipe with a unique twist. I love playing around with flavors, and these spicy orange chicken wings hit all the right notes. They’re sweet, tangy, and pack a bit of heat, thanks to fresh orange juice being the star of this chicken wings recipe.
Let’s Prep:
Getting everything prepped for these wings is key. Let’s get this chicken wings recipe started by by grabbing 12 whole chicken wings and letting them sit at room temperature for a few minutes to ensure even cooking. While they rest, I prepare a simple yet bold seasoning—just kosher salt and black pepper—to make sure each wing gets that perfect crispy skin. If you’re like me and love a little extra crunch, a touch of corn starch helps achieve the best results by adding crispiness to the chicken skin. Why make a chicken wing recipe, if it’s not going to be crispy!?!
To make sure this chicken wing recipe ends up with nice juicy wings, that have a bold citrus pop of flavor, I like to marinate them in a Ziploc bag or other airtight container in orange juice for an hour or two before cooking.
Now, let’s talk sauce for this chicken wings recipe! For the spicy orange glaze, I combine fresh orange juice (about two cups), hot honey for sweetness and heat, soy sauce for depth, minced garlic, and crushed red pepper and some brown sugar to balance out the heat with some sweet! I also make a cornstarch slurry with water to give it that nice, thick coating consistency that will make the sauce coat the chicken wing recipe well.
This glaze will be ready in no time and makes the wings irresistible. I mix up the slurry in a small bowl and have a large bowl on standby to toss the wings once they’re cooked. This setup helps keep everything organized and the cooking process smooth.
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Let’s Cook:
The perfect chicken wings recipe?
I fire up my grill to about 350°F, setting it for indirect heat so the wings can cook evenly without any burnt edges. If you’re grilling on a charcoal grill, I suggest using favorite wood chips, or pellets like cherry or apple wood for that smoky flavor—it’s a real game-changer for smoked wings! Cooking this chicken wing recipe on a pellet grill is perfect.
A consistent temperature is key here for juicy wings, and I keep a meat thermometer close to make sure the chicken wings recipe reach just the right place.
Once the grill is hot, I arrange the wings on the indirect side. Many people pull wings off at 165°F, but I find that cooking them to up to about 200°F is the best way to avoid that dreaded rubbery skin and ensure each bite is packed with flavor. This higher temperature is my secret to achieving wings that are crispy on the outside but full of juicy meat inside. Every single time I follow this method, I get the best wings!
While the chicken wings recipe is cooking, I prepare the glaze. I pour the ingredients into a medium saucepan and bring them to a simmer, stirring occasionally. The goal is to reduce and thicken the sauce without letting it burn, which takes about 10–12 minutes.
When the wings hit 170°F–180°F, I start checking the internal temperature and making sure the skin is crispy and golden. When ready, I coat the wings in this flavorful orange glaze that’s packed with heat and sweetness. We’re ready for the best step of this entire chicken wings recipe!
Let’s Eat:
Now for the best part—time to eat! Right off the grill, I toss the wings in the sauce while they’re still hot. Using a large bowl, I make sure each wing is well coated. For an extra layer of flavor, I sometimes add a sprinkle of chili powder or cayenne pepper on top, which kicks up the spice just a notch, this is optional, but the original recipe has plenty of spice. Be warned here. They’re delicious, but spicy with extra heat added..
For dipping, I always set out my favorite sauce—usually a mix of buffalo sauce and blue cheese dressing (though these wings don’t need it). This spicy orange sauce goes great with everything and has quickly become my favorite way to eat wings.
If I have leftovers (which is rare), I keep them fresh in an airtight container in the fridge. Reheating these wings in an air fryer helps retain that crispy skin without making them soggy an oven or broiler works as well, just make sure not to burn them.
For me and my family, this recipe is the best way to make wings, and it’s a hit every single time! Whether you’re cooking for a crowd or just craving something delicious on your own, this chicken wings recipe will give you the best chicken wings recipe with a fantastic balance of flavors.
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Check out my other wing recipes!
Ingredients
- 12 Chicken Wings
- 2 C Orange Juice
- 1/4 C Hot Honey
- 1/4 C Soy Sauce
- 2 tsp Crushed Red Pepper
- 2 TBSP Minced Garlic
- 2 TBSP Corn Starch Mix with 1 TBSP water for slurry to thicken & 1 to season wings with to help them crisp
- 1/2 C Brown Sugar
Instructions
- Preheat grill to 350F
- Season Wings with Salt and Pepper and let sit for 5 minutes before putting on grill.
- Place wings on grill on indirect heat until they hit 170F – 180F internal
- While wings are cooking, mix all ingredients well for the spicy orange glaze and cook over medium heat to combine and reduce down
- When wings are finished, take immediately from the grill and toss in the sauce to coat well.
- Serve hot
