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Close up photo of Crispy Orange Ginger Wings held between fingers

Crispy Orange Ginger Wings

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.
Course Party Food
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 3 lbs wings
Author Barry C. Parsons

Ingredients

For the Wings

  • 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

For the Glaze

  • 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

Instructions

To Prepare the Wings

  1. Wash, trim excess skin and fat and cut the wings into pieces, discarding the tips. Pat dry with paper towels.
  2. Mix together the flour, nutmeg, cayenne pepper, five spice powder, sea salt, black pepper and ground ginger.
  3. Prepare an egg wash by whisking together the eggs and milk.
  4. 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.
  5. Drain on a wire rack placed on a cookie sheet. Hold in a 175 degree oven if making more than one batch.

To Prepare the Glaze

  1. Add the oil and garlic to a small saucepan.
  2. Saute over medium heat until the garlic is softened but not browned.
  3. 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.
  4. Pour over all the cooked wings in a large bowl and toss well to cover the wings in the glaze before serving.
  5. You can also just serve the glaze as a dipping sauce if you prefer.