Crispy, Spicy Orange-Glazed Sticky Wings

5 from 1 vote

These orange sticky wings are tossed in a sweet and spicy orange glaze that's infused with fresh orange peels and Chinese chilies!

Prep Time25 mins

Cook Time30 mins

Total Time55 mins

Course: Appetizers, Main Course, Sides

Cuisine: Asian

Servings: wings

Calories: 297kcal

2 navel oranges juiced, yields about ⅔ cup of juice. Reserve the peel from 1 orange.
¼ cup honey
⅓ cup molasses
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoons sambal oelek or any brand of Indonesian chili paste
1 teaspoon cornstarch mixed with 1 tablespoon water
½ teaspoon toasted sesame oil
3 small Chinese chilies stems cut off

Whisk the fish sauce, sambal (chili paste), sesame oil, garlic powder and salt in a medium-sized measuring cup. Place the wings in a large bowl or zip-loc bag, and pour the marinade over the wings and toss until they're fully coated. Let the wings marinate in the refrigerator for 4 hours, or overnight.
Make the glaze
Peel one of the oranges lengthwise using a vegetable peeler, and set the peel aside. Halve both of the oranges and use a juicer or press to extract the juice.
In a small saucepan, combine the orange juice, honey, molasses, fish sauce, soy sauce sambal and sesame oil with a whisk. Once whisked together, add the chilis and orange peels.
Bring the sauce to a simmer over medium heat, then turn the flame down very low and let the sauce simmer for 10 minutes, stirring occasionally.
Once the sauce becomes dark and thick, turn the flame off and cover the pan with a lid to keep it warm.

Heat the oil to 350°F in a 5 quart dutch oven. Remove the wings from the refrigerator.
While the oil is heating, whisk together the cornstarch and kosher salt in a large bowl. Set aside.
Drop each wing into the cornstarch mixture one by one and gently shake off any excess cornstarch. Drop each wing into the oil and fry in batches of 4. Let the wings cook for 4-5 minutes, flipping them half way through. Each wing should register at 165°F using a meat thermometer.
Once golden and crispy, transfer the wings from the oil to a cooling rack or plate lined with paper towels.
Re-heat the sauce and place the wings in a large bowl. Reserve the chilis and orange peels and pour the sauce over the wings. Toss until the wings are fully coated.
Arrange the wings on a serving platter and garnish them with the reservedchilis, and orange peels. Top with a sprinkle of sesame seeds and thinly sliced green onions.