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Orange-Pecan Hot Wings

 Orange-Pecan Hot Wings
We like to use oranges and orange juice in lots of different ways—we even have an orange tree in our backyard. These chicken wings are a fun appetizer that our friends are very fond of. —June Jones, Hudson, Florida
8-10 ServingsPrep: 25 min. Bake: 55 min.


  • 3 pounds whole chicken wings
  • 3 eggs
  • 1 can (6 ounces) frozen orange juice concentrate, thawed
  • 2 tablespoons water
  • 1 cup all-purpose flour
  • 1/2 cup finely chopped pecans
  • 1/2 cup butter, melted
  • 2 cups ketchup
  • 3/4 cup packed brown sugar
  • 2 to 3 tablespoons hot pepper sauce


  • Cut chicken wings into three pieces; discard wing tips.
  • In a bowl, whisk eggs, orange juice concentrate and water. In another
  • bowl or a resealable plastic bag, combine flour and pecans. Dip
  • wings in egg mixture, then roll or toss in flour mixture.
  • Pour butter into a 15-in. x 10-in. x 1-in. baking pan. Arrange wings
  • in a single layer in pan. Bake, uncovered, at 375° for 25
  • minutes.
  • Meanwhile, combine sauce ingredients. Spoon half over the wings;
  • turn. Top with remaining sauce. Bake 30 minutes longer or until meat
  • juices run clear. Yield: 8-10 servings.

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Orange-Pecan Hot Wings (continued)

Nutritional Facts: 1 serving (4 ounces) equals 480 calories, 25 g fat (9 g saturated fat), 132 mg cholesterol, 749 mg sodium, 46 g carbohydrate, 2 g fiber, 19 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer