- 8
Ingredients
- 5 pounds chicken wings, separated at the joints, wing tips reserved for another use
- 1 tablespoon Emeril's Asian Essence (1 tablespoon 5-spice powder 1 tablespoon salt 1 tablespoon sugar 1 1/2 teaspoons ground black pepper 3/4 teaspoon cayenne)
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 2 cups fresh orange juice
- 1 cup canned pineapple juice
- 1 cup sugar
- 1/2 cup soy sauce
- 1/2 cup mirin
- 2 tablespoons orange zest
- 2 tablespoons minced garlic
- 2 tablespoons minced fresh ginger
- 2 tablespoons minced green onions
- 1 tablespoon sesame oil
- 3/4 teaspoon crushed red pepper
- 2 tablespoons sesame seeds
- 2 tablespoons diagonally sliced green onions, for garnish
Preparation
Step 1
Preheat the oven to 425 degrees F and line a baking sheet with 1-inch sides with aluminum foil.
In a large skillet, combine the orange juice, pineapple juice, soy sauce, mirin, sesame oil, orange zest, ginger, garlic, sugar, and crushed red pepper set over medium-high heat. Bring to a boil, stirring occasionally, until the sugar is dissolved and the liquid has reduced to a syrup, about an hour. Remove from the heat and cover to keep warm until ready to use.
In a large bowl, season the chicken wings with the Essence, salt and pepper, tossing to coat well. Spread the seasoned wings in the prepared roasting pan evenly and bake until browned, about 35 minutes. Rotate wings half way through cooking time. (NOTE: Try decreasing to 25 minutes so that the meat will not be overcooked but check to make sure skin is still crispy. If skin isn't crispy, then bake for full 35 minutes and reduce second cooking time. Total cooking time should be 55 to 60 minutes.)
Remove the wings from the oven and reduce the oven temperature to 350 degrees F.
Place the wings in a large, heat-proof bowl. Drizzle half the prepared sauce over the wings, reserving the other half, tossing to coat well. (NOTE: Don't let the meat marinate in the sauce for too long) Sprinkle the sesame seeds over the wings and toss again. Place a wire cooling rack inside a large baking sheet lined with aluminum foil and arrange the coated wings on top of the rack. Return the pan to the oven and bake an additional 35 minutes, or until cooked through and crispy. If chicken is not crispy, leave it in the oven longer. (NOTE: See earlier note. Decrease second baking time to make total cook time 55 - 60 minutes.)
Arrange the wings on a large serving platter and top with sliced green onions. Serve immediately with the remaining sauce passed on the side for dipping. (NOTE: May want to drizzle some sauce over the chicken when serving.)