• Chicken Wings or Drummies - Orange Glazed

    2 votes
    Chicken Wings or Drummies - Orange Glazed
    Prep: 15 min Cook: 80 min Servings: 4
    by Amos Miller
    101 recipes
    Just make PLENTY for those Bowl Games! I had one trim couple eat 4 lbs and then look for more. This is very simple, but does take some lapsed time because I bake the wings, so the skin is crisp, yet the meat is moist and very tender. No eggs, flour, oil or milk are used in this recipe. This recipe makes enough glaze to coat 4-10 pounds of wings. You can simply double all the glaze ingredients (except for the Five Spice Powder) and coat 12-16 pounds of wings. One sheet will hold about 4 lbs. of wings. But the glaze keeps in the 'fridge for a week or two, due to the presence of the vinegar, so it can also make a huge impact on a pork tenderloin or roast... We'll just do 4 pounds of wings here, but remember what I said about these things disappearing fast. If you need to bake in 'shifts', I urge you to forgo all microwave reheating prior to serving - cooked chicken reheated by microwave can end up tough and stringy! Keep the wings warm by low oven heat until serving. Trust me - people will eat these cold.


    • 4 lbs chicken wings, tips discarded and cut in half at the joint
    • 4 Tbs honey
    • 2 Tbs Tamari Sauce (gluten free works well here)
    • 2 Tbs rice vinegar
    • 6 Tbs Hoisin Sauce
    • 1 6oz can of frozen orange juice
    • 1 Tbs fresh orange zest
    • 3 tsp SouthWest Brand Asian-Essence HotchaRatcha Pepper Sauce (substitute: 1 Tbs of red pepper flakes - adjust either seasoning +/- to your heat palate tolerance)
    • 1/8 to 1/4 tsp Five Spice Powder (this is a potent spice combo, so use it sparingly at first. I suggest tasting the glaze after 10-12 minutes to see if the lesser amount suits your taste - you can always add a pinch (1/16th) more, if desired.


    1. Soak the wings in lightly salted cold water for 10 minutes, rinse, pat dry and wrap in paper towels. Refrigerate for 1 hour.
    2. Preheat the oven to 425^
    4. Combine the honey, orange zest, Tamari Sauce, Hoisin sauce, rice vinegar, orange juice concentrate, 5 spice powder, and your choice for the 'heat' in a sauce pan and heat over med low to reduce a little and thicken, whisking.)
    5. THE WINGS:
    6. Line a cookie sheet (or sheets) with parchment paper
    7. Lay the wing pieces out on the sheet - skin down
    8. 1. Bake for the 1st 20 minutes
    9. Remove from oven and turn each piece over
    10. 2. Bake for the 2nd 20 minutes
    11. Remove from oven and turn each piece over
    12. 3. Bake for the 3rd 20 minutes
    13. Remove from oven and turn each piece over
    14. 4. Return the sheet to the oven for 20 minutes and glaze the wings after the 4th bake
    15. Have a stainless bowl with some thickened glaze in it, add the chicken and turn well to coat. When you are ready to serve, use tongs to move the glazed pieces into a nice serving dish.
    16. Now, watch 'em disappear!

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    • Amos Miller
      Amos Miller
      I've tried using Fukien Chinese Cooking Wine in place of the Rice vinegar. I prefer the rice vinegar, although the use of Shaohsing Rice Cooking Wine is really interesting, and I can recommend it for a very Chinese personality because it works really well with the Five Spice Powder.
      I've made this glaze without the red pepper flakes. I prefer the heat from the pepper flakes to balance the sweetness.
      You can try 1 Tbs Sambal Balek, even Sriracha rather than the red pepper flakes. I prefer the flakes.


      • A.L. Wiebe
        A.L. Wiebe
        I just made this sauce today, and in spite of me it turned out beautifully! I was gathering all of my ingredients when I realized that I didn't have any Hoisin sauce and had to make some from scratch. This took a little more time, but still came together quickly. Very nice, Amos! Thanks for sharing!
        • ShaleeDP
          Yummy looking wings!
          • A.L. Wiebe
            A.L. Wiebe
            Oh yeah Baby! I'll be making these soon. This recipe looks amazing!
            • Amos Miller
              Amos Miller
              Can't wait for your review, Chef!

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