Ummm, those tasty chicken wings. They come in a multitude of flavors. Spicy, sweet, barbecued, fried and the list goes on. This, slow oven-roasted version produces yummy, sticky chicken wings with an orange tomato glaze. They are baked until tender and the glaze is thick and great served either as an appetizer or entree.
Editor’s note: This is an updated version of an article originally posted February 2011 with better photos and additional information.
Making the orange glaze for the chicken wings
While the oven is preheating to 325 degrees, prepare the glaze. Begin by adding the sugar, tomato puree, soy sauce, paprika and Worcestershire sauce to a medium size saucepan.
Pour the orange juice into the pan and stir to combine the ingredients.
Over medium high heat, bring the mixture to a boil, stirring until sugar is dissolved.
Reduce the heat and simmer for 5 minutes.
Preparing the chicken wings for baking
Note about cutting the chicken wings
As you can see, I did not cut up or remove the tips from the wings. There isn’t any meat on the tips and if you are particular about presentation, then go ahead and remove them. I have previously done so when making this recipe in the past. You can also purchase the wings cut into sections. These wings were large and meatier that other wings I have bought.
It is really easy to do this yourself. Here’s how.
Place the whole chicken wing on a cutting board. Remove the wing tip by cutting between the joint at the top end of the tip with a sharp knife or a pair of kitchen shears.
Section the remaining part of the wing by cutting between the joint. You will have three parts: the drumette, the wingette (often called a flat), and the tip. Discard the wing tip.
This is what your chicken wings will look like if you decide to cut them apart.
Spread the chicken wings in a single layer in a baking dish just large enough to fit them.
Pour the sauce over the chicken wings.Baking and basting the chicken wings
Bake the wings for 2 to 2 1/2 hours, basting and turning the pieces over every now and then, until the chicken is crispy and sticky and the sauce is a thick glaze.
Ready to serve
It is classic to serve wings with cold, crunchy celery sticks and carrot sticks are good too. Bleu Cheese or Ranch dressing is great for dipping. A sprinkle of chopped scallions is nice for garnishing.
Sticky Chicken Wings
With Orange Tomato Glaze
This recipe is modified from a lovely food blog called Seasalt with Food.
INGREDIENTS
- 12 Chicken Wings
- 1/2 cup brown sugar
- 1 1/2 cups fresh orange juice
- 3/4 cup pureed tomatoes
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tsp sweet smoked paprika
- 1/4 tsp black pepper
- 1/8 tsp red pepper flakes (or more if you want more heat)
DIRECTIONS
Preheat the oven to 325 degrees.
In a saucepan, add the sugar, orange juice, tomato puree, soy sauce, paprika and Worcestershire sauce.
Bring to the boil, stirring until sugar is dissolved.
Reduce heat and simmer for 5 minutes.
Spread the chicken wings in a single layer in a baking dish just large enough to fit them.
Pour the sauce over the chicken wings.
Bake for 2 to 2 1/2 hours, basting and turning the pieces over every now and then, until the chicken is crispy and sticky and the sauce is a thick glaze.
Serve the wings warm, or even at room temperature.
You might also like these sides to accompany your wings…
Onion, Horseradish, and Bacon Dip
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