Asian Inspired Chicken Wings

I only made 14 wings for my son and I so feel free to double and even triple this recipe.

I used fresh wings. Cut them & trimmed the wing tips off. Washed and dried them really well. Drizzled on enough olive oil to coat the wings in a large bowl. Salt, and added in about a teaspoon of Chinese 5 Spice. I then let them hang out in the fridge for about 3 hrs. 

Preheat oven to 425.

Place a wire rack on top of a cookie sheet and lay out the wings. Bake them for 30 minutes turning once about half way through.

In the meantime make the sticky sauce.

1/4 cup of Worcestershire Sauce

Juice & zest of 1 orange

1/4 cup sugar

1 teaspoon Sesame Oil

1/4 cup of Mirin

Pinch of crushed red pepper flakes (optional)

1 clove fresh garlic, minced

about a teaspoon fresh ginger, minced

Sesame Seeds & Fresh Cilantro for garnish.

Whisk everything together and bring to a boil in a saucepan. Whisking every few seconds until it's nice and thick. Almost like a lacquer. Turn the heat off and let stand until ready for the wings. As it cools down a little it will thicken even more. You want to cook it for at least a good 5-6 minutes. Cover and set aside. 

Once the wings come out put them in a large bowl. Reduce the oven to 350. Sprinkle on some sesame seeds and spoon in the sauce. Toss really well. Return them back to the wire rack on the cookie sheet. Return to the oven and let bake another 20 minutes. Place on a serving dish and sprinkle with Cilantro. Enjoy! 

Copyright © 2014 Salvo-lutions by, Dana Salvo