Chile-Glazed Chicken Wings

  • Total Time:
  • Servings: 4

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  • Vegetable oil spray
  • 5 pounds chicken wings, tips discarded, wings cut in half at the joint (see Note)
  • Kosher salt and freshly ground pepper
  • 1/2 cup sake
  • 1/2 cup fresh orange juice
  • 1/2 cup dark brown sugar
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons Asian sesame oil
  • 1 tablespoon finely chopped lemongrass or 1 teaspoon finely grated lemon zest
  • 1 tablespoon finely grated fresh ginger
  • 3 large garlic cloves, finely chopped
  • 3/4 teaspoon crushed red pepper
  • 2 tablespoons fresh lime juice

How to make this recipe

  1. Preheat the oven to 500°. Spray 2 large rimmed baking sheets with vegetable oil spray. Spread the chicken wings on the baking sheets; season with salt and pepper. Bake for 20 minutes, or until the wings are cooked through and lightly browned.

  2. Meanwhile, in a medium saucepan, combine the sake, orange juice, brown sugar, soy sauce, sesame oil, lemongrass, ginger, garlic and crushed red pepper. Boil over moderate heat, stirring occasionally, until the glaze is reduced to 1 cup, about 10 minutes. Stir in the lime juice. Pour half of the glaze into a small serving bowl.

  3. Preheat the broiler. Transfer the wings to a large bowl and toss with the remaining glaze. Spread the wings on 1 of the baking sheets and broil on the middle rack of the oven for 10 minutes, turning once, until browned. Transfer to a platter. Serve hot or at room temperature with the remaining glaze.

Make Ahead

The glazed chicken wings can be kept at room temperature for up to 3 hours.


You can buy precut chicken wings (the parts are often called wingettes and drumettes) at supermarkets.

Contributed By Published May 2003

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