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Baked Spicy Chicken Wings

Total Time

Prep: 15 min. + marinating Bake: 40 min.


6 main-dish or 12 appetizer servings

These chicken wings taste good with curried almond rice and a salad. I've also garnished them with mandarin oranges or chopped peppers for special company.


  • 1 can (6 ounces) frozen orange juice concentrate, thawed
  • 1 can (6 ounces) tomato paste
  • 1/4 cup honey or packed brown sugar
  • 2 to 3 garlic cloves, crushed
  • 1 teaspoon grated lime zest
  • 1 teaspoon grated lemon zest
  • 1 teaspoon grated orange zest
  • 2 tablespoons lemon juice
  • 2 tablespoons lime juice
  • 1/2 teaspoon seasoned pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon thyme
  • Few drops hot pepper sauce
  • 30 to 36 chicken wings or drumettes (about 3-1/2 pounds)


  1. In a saucepan, combine all ingredients except chicken; heat and stir until blended. Cool to room temperature. Place the chicken in a shallow baking pan; pour sauce over. Cover and let marinate in the refrigerator 12-24 hours. To cook, remove chicken from the marinade and place on a broiler pan. Reserve marinade. Bake at 375° for about 40 minutes or until tender. Turn chicken and brush with marinade occasionally.

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