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Spicy Blood Orange Chicken Wings

  • Yield: 4 servings 1x


  • 3 lbs split chicken wings
  • 1 cup freshly squeezed blood orange juice (can substitute with regular orange juice)
  • ½ cup orange marmalade
  • 1 tablespoon light brown sugar
  • 1 teaspoon freshly grated ginger
  • 1 garlic clove, grated or pressed
  • 1 tablespoon soy sauce
  • 2 teaspoons crushed red pepper flakes
  • ¼ cup hot sauce (or more to taste)
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon cornstarch, dissolved in a splash of cold water
  • Toasted sesame seeds, for garnish
  • Scallions, for garnish


  1. To cook the chicken wings, I followed this method exactly and tossed them in my own glaze, rather than the buffalo sauce listed.

To make the glaze:

  1. Heat the orange juice in a small saucepan over medium heat. Bring to a boil and then reduce to a simmer; cook for 10 minutes or until the juice has reduced slightly. Whisk in the marmalade, brown sugar, ginger, garlic, soy sauce, red pepper flakes, and hot sauce. Simmer for another 10 minutes.
  2. Whisk the dissolved cornstarch into the sauce and cook until thickened and glossy, about 3 more minutes. Remove from heat and then stir in the toasted sesame oil. Check for seasonings and adjust as necessary.
  3. Toss the wings in the glaze as soon as they come out of the oven (I found it easiest to do this in a large bowl). Garnish with sesame seeds and chopped scallions.