Sticky Orange-Glazed Chicken Thighs
Swap in 4 pounds chicken wings for the chicken thighs and you’ll have perfect party food.
8 bone-in, skin-on chicken thighs
coarse salt and pepper
1 cup thawed orange juice concentrate
1 cup ketchup
2 tablespoons light-brown sugar
4 teaspoons white-wine vinegar
4 teaspoons Worcestershire sauce
2 teaspoons hot sauce
1 Preheat oven to 450°, with rack in upper third. Season chicken with salt and pepper and arrange, skin side down, on a rimmed baking sheet. Bake until deep golden brown and cooked through, 45 to 50 minutes, flipping halfway through.
2 Meanwhile, in a medium saucepan, combine 1 teaspoon salt, juice concentrate, ketchup, brown sugar, vinegar, Worcestershire sauce, and hot sauce. Bring to a simmer and cook until mixture has thickened, 18 to 20 minutes.
3 Heat broiler. Transfer chicken to a large bowl, add glaze, and toss to coat. Drain off fat from sheet. Return chicken to sheet and broil until sauce is bubbling and chicken is dark brown in spots, 1 to 2 minutes.
per serv: 253 cal; 10 g fat (3 g sat fat); 17 g protein; 25 g carb; 0 g fiber
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