Roasted Asian Chicken Wings

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 5 lbs chicken wings, separated at the joint and wing tips discarded
• 1 tablespoon asian seasoning (emeril's asian essence)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups fresh orange juice
• 1 cup pineapple juice
• 1 cup sugar
• 1/2 cup soy sauce
• 1/2 cup mirin
• 2 tablespoons orange zest
• 2 tablespoons garlic, minced
• 2 tablespoons fresh ginger, minced
• 2 tablespoons green onions, minced
• 1 tablespoon sesame oil
• 3/4 teaspoon crushed red pepper flakes
• 2 tablespoons sesame seeds
• 2 tablespoons green onions, diagonally sliced for garnish
• kosher salt, to taste

Recipe

• 1 preheat oven to 425 degrees.
• 2 line a baking sheet with 1 inch sides with aluminum foil.
• 3 in a large bowl season the chicken wings with the essence, salt and pepper and toss to thoroughly coat.
• 4 spread the wings in baking dish evenly and roast until browned, about 35 minutes.
• 5 while the wings are baking combine the remaining ingredients except sesame seeds and diaganolly sliced green onions in a large skillet.
• 6 heat over medium-high heat and bring to a boil.
• 7 stir occasionally until the sugar is dissolved and the liquid has reduced to a syrup, about 30 minutes.
• 8 remove from heat and cover to keep warm until ready to use.
• 9 place the wings in a large heat-proof bowl.
• 10 drizzle half (reserve remaining half) of the sauce over the wings and toss to coat well.
• 11 sprinkle the sesame seeds over the wings and toss again.
• 12 place a wire cooling rack inside a large baking sheet lined with foil and arrange the coated wings on top of the rack.
• 13 return the pan to the oven and bake an additional 20 to 25 minutes or until cooked through and crispy.
• 14 arrange the wings on a serving platter and top with the diagonally sliced green onions.
• 15 sprinkle with kosher salt and serve immediately with the remaining sauce on the side.