These chicken wings are marinated in a tangy citrus-soy blend and roasted to perfection, offering a delightful balance of flavors.
In a mixing bowl, combine the orange juice, soy sauce, minced garlic, sriracha sauce, rice vinegar, and sesame oil.
Use freshly squeezed orange juice for a more vibrant flavor.
Place the chicken wings in a freezer bag and pour the marinade over them. Seal the bag, removing excess air, and refrigerate for at least 6 hours or overnight.
Turn the bag occasionally to ensure even coating of the marinade.
Preheat your oven to 450°F. Line a baking sheet with aluminum foil and lightly grease it.
Using foil makes cleanup easier and prevents sticking.
Arrange the marinated chicken wings on the baking sheet in a single layer, skin side down. Discard the remaining marinade.
Ensure the wings are not overcrowded to allow even cooking.
Roast the wings in the oven for 15 minutes. Flip them over, baste with any juices, and roast for another 10-15 minutes until golden and crispy.
Keep an eye on the wings during the last few minutes to prevent burning.
Serve the wings hot with sweet chili sauce on the side for dipping.
Garnish with chopped green onions or sesame seeds for added flavor and presentation.
