Description
These wings have a sweet Asian flavor to them, with just the right amount of crushed red pepper to bring a little heat. These wings are baked, which is a great alternative to higher calorie fried wings, and the flavor doesn’t suffer at all.
Ingredients
- FOR THE WINGS:
- 5 pounds Chicken Wings
- 2 Tablespoons Salt
- 1 Tablespoon Pepper
- 3 Tablespoons Olive Oil
- 2 Tablespoons Garlic Powder
- 2 Tablespoons Sesame Seeds
- 2 whole Scallions, Chopped
- FOR THE GLAZE:
- 2 cups Orange Juice
- 1 cup Pineapple Juice
- ½ cups Sugar
- ½ cups Soy Sauce
- ½ cups Mirin
- 2 Tablespoons Garlic, Minced
- 2 Tablespoons Fresh Ginger, Minced
- 2 whole Scallions, Chopped Fine
- 1 Tablespoon Sesame Oil
- 1 teaspoon Crushed Red Pepper
- ½ teaspoons Cayenne Pepper
- 1 Tablespoon Wondra Flour (optional)
Preparation
Preheat oven to 425ºF.
Season the wings with the salt, pepper and garlic powder. Place wings on a baking sheet sprayed with cooking spray. Drizzle with olive oil. Roast in the oven for 35 minutes, turning halfway through cooking time.
While the wings are roasting, make your glaze. In a small saucepan, combine the orange juice, pineapple juice, sugar, soy sauce, mirin, garlic, ginger, minced scallions, sesame oil, crushed red pepper and cayenne. Bring to a simmer and let reduce for 30 minutes. After the 30 minutes is up, if you still want a thicker sauce, add the Wondra® flour and whisk until the desired consistency.
When the wings are done, remove them from the oven and place into a large bowl. Lower the oven temperature to 350ºF.
Toss the wings in about half of the glaze and place onto a clean baking sheet, also sprayed with cooking spray. Place back into the oven for 20 minutes, turn and brush with more glaze, and cook an additional 15 minutes.
Place the wings on a platter and garnish with sesame seeds and chopped scallions. You can either drizzle more glaze over the wings at this point or serve with the remaining sauce on the side.
