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Sticky Orange Chicken

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!


  1. 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.
  2. 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.
  3. 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

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