Loading...

Prepare the Wings: Pat the chicken wings very dry with paper towels. In a large bowl, toss the wings with baking powder, kosher salt, and black pepper until evenly coated. This helps achieve crispy skin.

Bake the Wings: Preheat oven to 400°F. Line a large baking sheet with parchment paper or foil and place an oven-safe wire rack on top. Arrange the seasoned wings in a single layer on the wire rack, ensuring they are not touching. Drizzle with olive oil. Bake for 30 minutes.

Flip and Continue Baking: Flip the wings and continue baking for another 15-20 minutes, or until the wings are golden brown and crispy, and the internal temperature reaches 165°F.

Make the Glaze: While the wings are baking, combine blood orange soda, blood orange juice, light brown sugar, apple cider vinegar, garlic powder, grated fresh ginger, and red pepper flakes in a medium saucepan. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.

Thicken the Glaze: In a small bowl, whisk together cornstarch and cold water to create a slurry. Pour the slurry into the simmering blood orange mixture, whisking constantly. Continue to simmer for 2-3 minutes, stirring occasionally, until the glaze thickens to a syrupy consistency. Remove from heat.

Glaze the Wings: Once the wings are cooked, transfer them to a large bowl. Pour the blood orange glaze over the hot wings and toss gently until each wing is thoroughly coated.

Serve: Serve immediately, garnished with fresh blood orange slices or chopped parsley if desired.


Prepare the Wings: Pat the chicken wings very dry with paper towels. In a large bowl, toss the wings with baking powder, kosher salt, and black pepper until evenly coated. This helps achieve crispy skin.

Bake the Wings: Preheat oven to 400°F. Line a large baking sheet with parchment paper or foil and place an oven-safe wire rack on top. Arrange the seasoned wings in a single layer on the wire rack, ensuring they are not touching. Drizzle with olive oil. Bake for 30 minutes.

Flip and Continue Baking: Flip the wings and continue baking for another 15-20 minutes, or until the wings are golden brown and crispy, and the internal temperature reaches 165°F.

Make the Glaze: While the wings are baking, combine blood orange soda, blood orange juice, light brown sugar, apple cider vinegar, garlic powder, grated fresh ginger, and red pepper flakes in a medium saucepan. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.

Thicken the Glaze: In a small bowl, whisk together cornstarch and cold water to create a slurry. Pour the slurry into the simmering blood orange mixture, whisking constantly. Continue to simmer for 2-3 minutes, stirring occasionally, until the glaze thickens to a syrupy consistency. Remove from heat.

Glaze the Wings: Once the wings are cooked, transfer them to a large bowl. Pour the blood orange glaze over the hot wings and toss gently until each wing is thoroughly coated.

Serve: Serve immediately, garnished with fresh blood orange slices or chopped parsley if desired.
