San Francisco is known for its sweeping bridges, foggy mornings, and a food culture that thrives on diversity and flavour. Among its many culinary treasures is a dish that’s not as widely known as clam chowder in a sourdough bowl or Dungeness crab, but just as worthy of the spotlight: San Francisco Chicken Wings. These wings are the perfect marriage of East-meets-West flavours, blending citrus brightness, soy savouriness, and aromatic spices into something that feels both comforting and excitingly different.
At first glance, chicken wings might seem like the typical party food—crispy, finger-licking, and dangerously addictive. But these wings have a character all their own. The sauce is where the magic lies: fresh orange juice adds a tangy sweetness, soy sauce brings umami depth, dry sherry lends sophistication, and a touch of rice wine vinegar brightens everything up. Throw in star anise with its gentle liquorice note, along with fresh ginger and garlic, and you’ve got a dish that sings with layers of flavour. It’s bold, it’s fragrant, and it’s got just the right amount of sticky glaze to make you reach for another napkin.
The origins of this dish can be traced back to the city’s history as a melting pot of cultures, particularly Chinese-American cuisine. San Francisco’s Chinatown is one of the oldest and largest outside of Asia, and it has influenced generations of dishes with its clever fusions and adaptations. San Francisco Chicken Wings are a tribute to that cultural mingling—a blend of sweet, savoury, tangy, and aromatic notes that reflect the city’s love of flavour.
What makes these wings truly special is their versatility. You can serve them hot straight from the oven, when the glaze is at its stickiest and most irresistible. Or let them cool slightly and enjoy them at room temperature, which makes them an excellent addition to a picnic spread or a casual gathering. Either way, they hold their charm. The wings are tender and juicy, the glaze clings beautifully, and the subtle kick from ginger, garlic, and optional cayenne ensures that each bite has a little edge.
They also straddle the line between appetiser and main dish. Serve them up at a football game, and they’ll be the star of the snack table. Plate them up with sides, and you’ve got a full meal that’s comforting but still feels fresh and interesting. Their bold yet balanced flavour means they can stand up to a variety of accompaniments.
So, what can you serve with San Francisco Chicken Wings? Here are a few suggestions that pair wonderfully:
Perfect Pairings for San Francisco Chicken Wings
- Steamed Jasmine Rice – Light and fluffy, the rice soaks up that glossy orange-soy glaze perfectly.
- Garlic Noodles – A nod to San Francisco’s Asian-inspired cuisine, rich noodles tossed in garlic and butter make a hearty pairing.
- Pickled Vegetables – Something tangy and crisp, like quick-pickled cucumbers or daikon, to cut through the richness of the wings.
- Asian Slaw – Shredded cabbage with sesame dressing adds crunch and freshness.
- Edamame Beans with Sea Salt – A simple but satisfying side that keeps things light.
- Stir-Fried Greens – Think bok choy, broccoli, or Chinese long beans for a wholesome balance.
- Crispy Spring Rolls – A crunchy appetiser that matches the Asian-inspired flavours of the wings.
- Beer or a Crisp White Wine – Not a side dish, but trust me, you’ll want something refreshing to sip alongside these wings!
San Francisco Chicken Wings are more than just another wing recipe; they’re a story of flavour, culture, and a little culinary adventure. Whether you’re making them for a game night, a family dinner, or just because you’re craving something delicious, they deliver on all fronts. They’re bold without being overwhelming, familiar yet distinctive, and just messy enough to make you smile.
Next time you want to take chicken wings up a notch, skip the usual buffalo sauce and let San Francisco Chicken Wings show you how wings are done—vibrant, aromatic, and irresistibly sticky.
San Francisco Chicken Wings
Ingredients
- 1/4 cup orange juice
- 6 tbsp soy sauce
- 2 tbsp dry Sherry
- 1 tbsp brown sugar
- 1 tbsp rice wine vinegar
- 2 inch Orange zest
- 1 whole star anise
- 1 tsp cornstarch cornflour
- 1/4 cup cold water
- 1 tbsp ginger grated
- 1 tbsp garlic crushed
- Cayenne pepper to taste, optional
- 3-4 lbs Chicken wings
Instructions
- Combine the orange juice, soy sauce, sherry, brown sugar, vinegar, orange zest, and star anise in a small saucepan and bring to a boil over moderate heat.1/4 cup orange juice, 6 tbsp soy sauce, 2 tbsp dry Sherry, 1 tbsp brown sugar, 1 tbsp rice wine vinegar, 2 inch Orange zest, 1 whole star anise
- Add the cornstarch mixture and cook for 1 minute, stirring constantly.1 tsp cornstarch, 1/4 cup cold water
- Remove from the heat and stir in the ginger, garlic, and optional cayenne.1 tbsp ginger, 1 tbsp garlic, Cayenne pepper
- Arrange the chicken wings in a single layer in a baking dish and pour the sauce over them.3-4 lbs Chicken wings
- Toss to thoroughly coat and bake in a preheated 400F (200C) oven, turning once and basting occasionally, until tender and browned, 30 to 40 minutes.
- Serve San Francisco Chicken Wings hot or at room temperature.
20 comments
These are dsfinately my new go to wings recipe. So easy but so tasty.
Great for family meals. Even the kids loved them, though I left out the cayenne for their batch.
I love how these wings can be eaten hot or at room temperature. We had them for a picnic, and they held up beautifully.
A flavour adventure.
They look beautiful and taste even better.
The star anise gives such a unique depth—I wasn’t sure at first, but it works brilliantly with the citrus and soy.
Juicy meat, sticky fingers, big flavours. That’s all I want in a chicken wing, and this dish delivers.
The combination of orange zest and star anise is genius.
A little messy to eat, but isn’t that the whole point of wings? Totally worth it.
These wings are dangerously moreish. I made them for dinner, but they barely made it to the table!
I loved how the wings caramelised in the oven. That slightly crisp, sticky coating is absolute perfection.
I don’t usually go for sweet glazes, but these wings won me over. The balance with soy and vinegar keeps it from being too sweet.
Sticky, glossy, and irresistible. The kind of dish that makes you lick the plate clean.
I paired these with jasmine rice and stir-fried broccoli—perfect dinner!
These wings are absolutely bursting with flavour! The orange and soy glaze makes them tangy, sticky, and completely addictive.
The ginger and garlic make these wings sing. Add a cold beer, and you’re in heaven.
Such a refreshing twist compared to buffalo wings. These have sophistication while still being comforting.
The glaze is magic—sweet, savoury, and just the right touch of tang.
Sweetness, umami, spice—it’s all there. This recipe really nails balance.
Perfect for parties! I served these at a game night, and they disappeared faster than the nachos.