This recipe is a hit. It smacks of orange goodness and yet has a tang and a hit of “heat” which is completely under your control. This glaze, can also be used when making wings for a party, too. Enjoy!
Deliciously sticky with an orange tang and a hit of heat. A crowd pleaser.
- 8 bone-in, skin-on chicken thighs
- Kosher salt and freshly ground pepper
- 1 cup thawed orange juice concentrate
- 1 cup ketchup
- 2 tablespoons light-brown sugar
- 4 teaspoons white-wine vinegar, Champagne vinegar preferred
- 4 teaspoons Worcestershire sauce
- 2 teaspoons hot sauce (think Tabasco) – - you can up this amount if you like more heat, and many do!
- Preheat oven to 450 degrees, with rack in upper third. Season chicken with salt and pepper and arrange, skin side down, on a rimmed baking sheet. Bake until deep golden brown and cooked through, 45 to 50 minutes, flipping halfway through.
- While thighs are roasting, in a medium saucepan, combine 1 teaspoon salt, juice concentrate, ketchup, brown sugar, vinegar, Worcestershire sauce, and hot sauce. Bring to a simmer and cook until mixture has thickened, 18 to 20 minutes.
- Heat broiler. Transfer chicken to a large bowl, add glaze, and toss to coat. Drain off fat from sheet. Return chicken to sheet and broil until sauce is bubbling and chicken is dark brown in spots, 3 – 4 minutes (you want it to caramelize).
Orange glaze bubbling and becoming thick
A recipe adapted from Everyday Food