I'd lose the amber extract for sure- you're adding crystal malt and amber extract has crystal in it already so you'd be doubling that up. All light or extra light extract is much better.
I'd change up the hops a bit. Remember that you get bittering from hops added at 60-20 minutes, with very little to no hops flavor at that time. Flavor hops go in at 20-15 minutes, with aroma hops going in at 5-0 minutes. With an IPA, you want enough bittering, but you want flavor and aroma as well. It's sort of a waste to add hops at 45 minutes, as you don't get their full bittering potential, but you get no flavor either. So you want to add enough bittering hops at 60 minutes to get a firm bittering in the background and add plenty of hops late for flavor and aroma. I"d never used phoenix hops so I don't know if I'd like them for flavor or bittering, but not at 45 minutes in either case. I'd do something like this:
1 oz. Phoneix at 60 min (or IBUs to about 40 with this addition)
1 oz chinook 15 min
1 oz. Cascade at 5
1 oz cascade at 0
Cascade dry hopped for 2 weeks
The idea of orange peels in the boil makes me think "yuck" but maybe someone else has done it with good results and can tell you if it's something they liked. I don't ever put fruit or fruit items in an IPA.