Crispy Orange Ginger Wings. These incredibly flavourful crispy wings have a delectable sticky glaze which uses hoisin sauce as the base and then adds delicious punches of orange and ginger.
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It’s Superbowl week again, which in my world is not really about the game but a reason to experiment with new wing recipes like these Crispy Orange Ginger Wings. In the week or two before the big game we tend to have friends over to test out new wing recipes I’ve been working on.
Last weekend was one such occasion, so I made these new wings in addition to an all time favourite on Rock Recipes, Crispy Sweet Spicy Sticky Wings. I took the opportunity to reshoot some new photos of that incredibly popular recipe and they do look quite drool worthy if I do say so myself.
In addition to those simple honey and chilli glazed wings, I wanted something a little more saucy, with good punches of Asian inspired flavours. I got the flavour inspiration from one of our much loved quick and easy recipes at our house, 15 Minute Orange Hoisin Shrimp and Noodles. I simplified the sauce in that recipe, then gave it an extra punch of ginger and it worked perfectly.
My guests were ooh-ing and ahh-ing over them from the first bite. I always like to toss the wings in the glaze at the last possible moment for that ideal combination of a crispy bet followed by sweet, tangy, sticky, delicious sauce. Trust me, these will be a big hit at any party you want to throw at any time of the year. Make some extra sauce and serve them with steamed rice and vegetables for a wonderful dinner the whole family will ask for again.
Like this Crispy Orange Ginger Wings recipe?
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- 3 pounds chicken wings washed, trimmed and cut in pieces
- 2 cups flour
- 2 teaspoons freshly grated nutmeg
- 1 tsp cayenne pepper
- 3 tsp Chinese five spice powder
- 4 tsp sea salt
- 1 tsp freshly ground black pepper
- 3 tbsp ground ginger
- 2 eggs
- 4 tbsp milk
- 2 cloves finely minced fresh garlic
- 2 tsp olive oil
- 3/4 cup hoisin sauce
- 3/4 cup orange juice
- zest of 1/2 large orange finely minced
- 3-4 tbsp finely grated fresh ginger root
- 1 1/2 tsp soy sauce
- 3 tbsp brown sugar
- 1/2 tsp freshly ground black pepper
- 1/2 tsp Chinese 5 spice powder optional
Wash, trim excess skin and fat and cut the wings into pieces, discarding the tips. Pat dry with paper towels.
Mix together the flour, nutmeg, cayenne pepper, five spice powder, sea salt, black pepper and ground ginger.
Prepare an egg wash by whisking together the eggs and milk.
Dredge the egg washed wings in the flour mixture and drop them in a canola oil filled and preheated 350 degree F deep fryer for about 8-10 minutes or little longer for larger wings, until a medium golden brown.
Drain on a wire rack placed on a cookie sheet. Hold in a 175 degree oven if making more than one batch.
Add the oil and garlic to a small saucepan.
Saute over medium heat until the garlic is softened but not browned.
Add the remaining ingredients and simmer slowly for about 15-20 minutes or until the volume had reduced and the sauce is thick enough to coat the back of a wooden spoon.
Pour over all the cooked wings in a large bowl and toss well to cover the wings in the glaze before serving.
You can also just serve the glaze as a dipping sauce if you prefer.
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