Ginger-Orange Baked Chicken Wings

Ginger-Orange Chicken Wings

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Sticky, sweet, and gingery chicken wings are easier to make than you think — no frying necessary.

Andrea Nguyen

Updated on May 9, 2024

Tested by

Craig Ruff

Ginger-Orange Chicken Wings — Photo:
Linda Xiao / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley

Total Time:

45 mins

Servings:

Making deliciously sticky-sweet and zesty chicken wings doesn’t require deep-frying or fanciful cooking. Here, the process is all about layering flavors. Award-winning cookbook author Andrea Nguyen first simmers these Chinese-style wings with rice wine, lots of ginger, and citrus peel, and then she cooks them further in a mixture of soy sauce, molasses, and brown sugar that bubbles and thickens into a deliciously pungent and sticky sauce that coats each wing.

Frequently Asked Questions

What is the difference between Chinese dark and light soy sauce?

Chinese dark soy sauce is slightly thicker in consistency and sweeter than its light counterpart. It becomes a dark brown color from the way it is made and from added caramel coloring. Chinese dark soy sauce is usually used in small quantities. Chinese light soy sauce is made from the first pressing of fermented soybeans and is what is used in Chinese cooking when a recipe simply calls for soy sauce.

If needed, you can make a quick substitute for dark soy sauce by combining 2 1/2 teaspoons light soy sauce and 3/4 teaspoon molasses. Both light and dark Chinese soy sauce are available at most Asian grocery stores or online at bokksumarket.com.
What is Shaoxing wine?

Shaoxing is a Chinese cooking wine made from rice, water, and a wheat-based yeast. It has a very distinct flavor quintessential to Chinese cooking though if you are looking for a gluten-free substitute, dry sherry works well.

Notes from the Food & Wine Test Kitchen

For a more subtle ginger flavor, peel the ginger skin before slicing. For a brighter pop of spicy ginger flavor, do not peel the skin.

Suggested pairing

Pair these wings with a tropical-fruited Gewürztraminer, such as Terlan Tradition Alto Adige.

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Ingredients

1/4 cup Shaoxing wine
2 pounds chicken wing drumettes and flats
2 cups very hot water
1 (3-inch) piece fresh ginger, thinly sliced crosswise on a mandoline (about 1/2 cup)
6 orange peel strips (from 1 orange)
1 whole star anise
2 tablespoons Chinese light soy sauce (such as Pearl River Bridge Golden Label)
2 tablespoons molasses
1 tablespoon dark brown sugar
2 teaspoons Chinese dark soy sauce (such as Pearl River Bridge)
3/4 teaspoon kosher salt
1/4 cup chopped scallions, plus more for garnish
Orange wedges, for serving

Directions

Heat a large wok or deep skillet over high. When pan is hot (test by sprinkling a few drops of wine into pan — it should evaporate within seconds), add wine and chicken wings. Immediately stir to coat chicken in evaporating wine. Cook until most of the wine has evaporated, about 30 seconds. Add 2 cups hot water, ginger, orange peel, and star anise. Cover and bring to a boil over high; reduce heat to medium, and vigorously simmer, stirring occasionally, 10 minutes.
Stir in light soy sauce, molasses, brown sugar, dark soy sauce, and salt. Cover and cook over medium, stirring occasionally, until liquid has reduced to about 1 cup and the tip of a paring knife inserted into a chicken wing flat meets little resistance, 15 to 18 minutes.
Uncover pan, increase heat to high, and cook, stirring constantly, until chicken is coated in a thick, glossy, mahogany-colored sauce, 5 to 7 minutes. (Some of the sugary sauce will darken and stick to the sides of the pan.) Remove from heat, and stir in scallions. Transfer wings to a serving plate. Let rest 5 minutes. Garnish with additional scallions, and serve with orange wedges.

Originally appeared in Food & Wine magazine, May 2024