Orange-Glazed BBQ Chicken Wings (Sticky + Citrusy)

Orange-Glazed BBQ Chicken Wings (Sticky + Citrusy)

Serves: 6–8
Cook time: 30–40 minutes (+ marinating optional)

Ingredients

• 2kg chicken wings (skin on)

• 5 oranges (juice + a little zest)

• 1 garlic clove, finely grated or crushed

• 3 tbsp marmalade jam

• 1 tsp honey

• 1 tsp soy sauce

• 1 tbsp Dijon mustard

• Pinch of salt & pepper

• Optional: 1–2 tbsp olive oil (for the wings)

Method

1) Make the orange glaze

1. Zest a little orange (about 1–2 tsp) and set aside.

2. Juice all 5 oranges into a saucepan.

3. Add the zest, garlic, marmalade, honey, soy sauce, Dijon, salt and pepper.

4. Bring to a gentle boil, then reduce to a simmer for 20–25 minutes, stirring now and then, until thickened into a sticky syrupy glaze that coats the back of a spoon.

Tip: If your oranges are super juicy and the glaze still seems thin, just simmer a little longer. (It thickens more as it cools too.)

2) BBQ the wings

1. Preheat BBQ to low–medium heat (you want steady heat, not flames).

2. Lightly coat wings with olive oil and a pinch of salt and pepper.

3. Cook wings on the grill with the hood down for 10–15 minutes, turning once, until they start to colour.

3) Glaze and caramelise

1. Start basting wings with the orange glaze.

2. Turn and baste every few minutes for 10–15 minutes, keeping the heat on the lower side so the glaze doesn’t burn.

3. Cook until wings are sticky, glossy and cooked through.

4) Rest + serve

Rest wings for 5 minutes with the hood down (or on a tray, loosely covered).
Serve as-is, or with salad, chips, mash, rice — whatever your heart desires.

Extra (optional but handy)

• Save some glaze: Keep a little warm glaze aside for drizzling at the end (don’t use the brush that touched raw chicken).

• Want it punchier? Add a squeeze of lemon at the end of simmering.

• Want a tiny kick? Add a pinch of chilli flakes.