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sweet and sticky chicken

Sweet and Sticky Asian BBQ Wings

These Asian BBQ wings combine sweet orange marmalade with tangy ketchup and aromatic Chinese five spice for an irresistible flavor twist on classic barbecue wings. The sticky glaze caramelizes beautifully in the oven, creating wings that are crispy outside and juicy inside.
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Course: Appetizer
Cuisine: Asian
Keyword: Wings
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 6
Calories: 385kcal

Equipment

Chopping Board
Chef's Knife
Medium Saucepan
Baking Tray

Ingredients

For the Glaze:

  • 1 small onion thinly sliced
  • 1/2 cup orange marmalade
  • 1/3 cup ketchup
  • 2 tablespoons white vinegar
  • 3 garlic cloves thinly sliced
  • 1/2 teaspoon Montreal chicken seasoning
  • 1/4 teaspoon Chinese five spice powder

For the Wings:

  • 3 lbs chicken wing sections tips discarded
  • 1 1/2 teaspoons Montreal chicken seasoning

For Serving:

  • Cucumber slices
  • Celery ribs
  • Ranch dressing

Instructions

  • In a pot, combine onion, orange marmalade, ketchup, white vinegar, garlic, 1/2 teaspoon Montreal seasoning, and Chinese five spice powder.
  • Cook over medium-low heat, stirring occasionally, until thickened, about 30 minutes.
  • Reserve 1/4 cup of the glaze and set aside.
  • Preheat oven to 400°F.
  • Sprinkle wings with remaining 1 1/2 teaspoons Montreal seasoning.
  • Arrange wings in a single layer on a jellyroll pan.
  • Bake for 30 minutes.
  • Turn wings over and brush with the reserved glaze.
  • Bake for an additional 15 minutes, then turn wings over again.
  • Heat broiler and broil wings until golden brown, about 5 minutes.
  • Return remaining glaze to simmer, adding water to thin as necessary for dipping sauce.
  • Serve wings with the warm glaze, cucumber slices, celery ribs, and ranch dressing.

Notes

The glaze can be prepared up to 3 days ahead and stored in the refrigerator
Wings can be frozen after cooking for up to 3 months - reheat in 375°F oven for 15-20 minutes
For extra crispy wings, pat them dry with paper towels before seasoning
Apple jelly can be substituted for orange marmalade if preferred
Line the pan with parchment paper for easier cleanup
If glaze gets too thick while simmering, add 1-2 tablespoons of water

Nutrition

Calories: 385kcal | Carbohydrates: 18g | Protein: 28g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 95mg | Sodium: 520mg | Potassium: 285mg | Sugar: 16g