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Ingredients
- 5 # chicken wings
- 1 TBL Emeril's Original Essence
- 1 tsp salt
- 1/2 tsp ground white pepper
- 2 cups freshly squeezed orange juice (I use Tropicana)
- 1 cup pineapple juice
- 1 cup sugar
- 1/2 cup soy sauce
- 1/2 cup mirin (sweetend rice wine) ***
- 2 TBL orange zest
- 2 TBL minced garlic
- 2 TBL minced fresh ginger
- 1 TBL sesame oil
- 2 TBL minced green onion
- 3/4 tsp crushed red pepper
- 2 TBL sesame seeds
- 2 TBL chopped fresh cilantro, for garnish
- substitute for mirin: dry sherry or sweet marsala
Details
Adapted from tasty.com
Preparation
Step 1
Preheat oven to 425 degrees and line a baking sheet (one with a depth of 1") with aluminum foil.
In a large bowl, season wings with Essence, salt and pepper, tossing to coat. Spread wings evenly in a roasting pan. Bake until brown, about 15 minutes.
While wings bake, in a large skillet, combine orange juice, pineapple juice, sugar, soy sauce, mirin, orange zest, garlic, ginger, oil, green onion, and red pepper. Bring to a boil over medium high heat, stirring occasionally, until sugar dissolves and liquid is reduced to a syrup -- 7- 8 minutes. Remove from heat and cover.
Remove wings from oven and reduce oven temperature to 350 degrees. Place wings in a large, heat proof bowl. Drizzle half the prepared sauce over wings, reserving the other half, and toss to coat well. Sprinkle sesame seeds over wings and toss again. Place a wire cooling rack on a large baking sheet lined with aluminum foil and arrange coated wings on top of rack. Return to oven and bake 20 - 25 minutes more till cooked through and crispy.
Arrange wings on a large serving platter; top with cilantro. Serve with remianing sauce for dipping.
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