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Ginger-Orange Wings Recipe
Ginger-Orange Wings Recipe photo by Taste of Home

Ginger-Orange Wings Recipe

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The sweet-and-sour sauce in this recipe was originally for pork spareribs, but my family has always enjoyed it this way. The longer the wings sit in the ketchup, ginger and orange marmalade sauce, the better they taste. They can be served warm or cold. -Lora Fletcher, Lyons, Oregon
TOTAL TIME: Prep: 45 min. Cook: 10 min.
MAKES:16 servings
TOTAL TIME: Prep: 45 min. Cook: 10 min.
MAKES: 16 servings


  • 25 whole chicken wings (about 5 pounds)
  • 2 cups all-purpose flour
  • 3 teaspoons seasoned salt
  • 2 teaspoons garlic salt
  • 1/3 cup vegetable oil
  • 2 cups orange marmalade
  • 1 cup ketchup
  • 1/2 cup soy sauce
  • 3/4 teaspoon ground ginger

Nutritional Facts

1 serving (3 each) equals 375 calories, 15 g fat (4 g saturated fat), 46 mg cholesterol, 1217 mg sodium, 43 g carbohydrate, 1 g fiber, 18 g protein.


  1. Cut chicken wings into three sections; discard wing tip section. In a large resealable plastic bag. combine the flour, seasoned salt and garlic salt. Add chicken wings, a few at a time, and shake to coat. In a large skillet, fry wings in oil, a few at a time, for 3-4 minutes on each side or until golden and crispy.
  2. Drain pan drippings; return all chicken to the pan.combine the marmalade, ketchup, soy sauce and ginger; pour over chicken and stir to coat. Cover and cook over medium-low heat for 10-15 minutes or until wings are well coated. Yield: about 4 dozen.
Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.
Originally published as Ginger-Orange Wings in Taste of Home October/November 2003, p31

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviewed Oct. 8, 2012

"I halved the recipe and ended up making 2 batches of wings in my 12 inch skillet. The prep work went really fast, but do plan on at least the full cook time stated because you will probably end up cooking in batches if your pan isn't big enough. Very good recipe, though. Also good if you sub apricot jam for the marmalade."

Reviewed Oct. 4, 2010

"very,very good"

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