Roasted Soy Citrus Chicken Wings

When it comes to chicken wings, some like them hot while others like them sweet. There are many different ways to dress up chicken wings, whether you prefer them doused in a sticky sauce or slathered with a dry rub. There’s no denying that wings are an essential staple at a game day gathering. After all, a game day party without wings is like Thanksgiving without pumpkin pie. Your guests will live but it just won’t be the same. The Big Game is right around the corner and instead of ordering the usual pizza and takeout, whip up these epic Soy Citrus Chicken Wings. With a sauce made from juicy oranges, savory soy sauce and spicy Sriracha sauce, these wings are the perfect balance of sweet and spicy Asian flavors.


Citrus is happening and plentiful during the cold winter months. While oranges are available year-round, some of the very best varieties come and go with the seasons. This recipe calls for orange juice and while you can get it from the grocery store, juicing your own oranges is so much more satisfying and yields a brighter and more vibrant flavor. There are many varieties to choose from, but two of our favorites for juicing are Navel Oranges and Valencia Oranges. Navel Oranges are characterized by their small protrusions which resemble belly buttons and yield a distinct sugary sweetness and moderate acidity. They’re thought to be one of the best tasting oranges in the world. Valencia Oranges are well known for their high juicing content and fresh-from-the-tree, sunshine-sweet flavor. These are a later season citrus variety and are available from March to December.

Roasted Soy Citrus Chicken Wings 


  • 2 lbs of chicken wings
  • 2 Organic Navel Oranges or Organic Valencia Oranges, juiced
  • 2 cloves of garlic, minced
  • 3 tablespoons of soy sauce
  • 2 tablespoons of sesame oil
  • 2 tablespoons of rice wine vinegar
  • 2 teaspoons of Sriracha sauce

1. In a small bowl, combine the orange juice, Sriracha, garlic, soy sauce and sesame oil and mix together well.

2. Place the chicken wings and the marinade together into a large sealable freezer bag. Make sure the wings are well coated with the marinade. Put the bag into the refrigerator for 2 to 24 hours.

3. Preheat your oven to 450 degrees. Spray your baking sheet with non-stick cooking spray or coat it with oil.

4. Arrange your wings next to each other skin side down and roast for 15 minutes.

5. Turn the wings over skin-side up and baste the wings with any of the remaining juices from the roasting pan.

6. Roast the wings for another 10 to 15 minutes, until the skin has turned crisp.

What do you plan to serve for the Big Game this year? What are some other Big Game foods you can’t live without?

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