Skip the mess that comes with deep-frying wings in oil with this smart oven-baking trick: Coat your chicken wings in baking powder. Yep, baking powder—this easy hack makes for exceptionally crispy skin. As soon as the wings are golden brown, toss them in this sweet orange chili sauce to get the party started. The dynamic sauce offers a subtle heat from the fresh ginger and chili flakes, balanced by sweet brown sugar and aromatic orange.
2 pounds chicken wings, cut into drumettes and flats
1/2 tablespoon baking powder
1 1/2 tablespoon salt, divided
1/2 teaspoon freshly cracked pepper
1/4 cup marmalade
1/4 cup rice wine vinegar
1 teaspoon orange zest
1/4 cup fresh orange juice (about 1 medium orange)
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
2 tablespoons light brown sugar, packed
4 garlic cloves, minced
1 tablespoon grated fresh ginger
How to Make It
Preheat oven to 400°.
Rinse the chicken wings and pat dry. In a large bowl, combine the wings, baking powder, 1 teaspoon salt, and black pepper,tossing to coat. Line a rimmed baking sheet with parchment paper; place a baking rack on top of the parchment paper. Arrange the wings on the baking rack, about 1 inch apart. Bake the wings at 400° for 20 minutes; turn the wings, and bake for another 20-30 minutes or until crispy and golden brown.
In a small saucepan, whisk together the orange marmalade, rice wine vinegar, orange zest, orange juice, sesame oil, soy sauce, red pepper, brown sugar, garlic, ginger, and remaining ½ teaspoon salt. Simmer over medium-low for 15 minutes or until slightly thickened, stirring frequently.
Toss wings with sauce in a large bowl. Serve immediately.
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