Ingredients for Roasted Asian Chicken Wings
- 2 lbs chicken wings
- Asian Seasoning
- 1 tsp kosher salt (plus extra for sprinkling)
- 1/2 tsp white pepper
- Fresh Orange Juice
- Pineapple Juice
- Sugar
- 1/2 cup soy sauce
- Mirin
- Orange Zest
- 1 clove minced garlic
- Fresh Ginger
- 2 green onions, thinly sliced diagonally
- 1 tbsp sesame oil
- Crushed Red Pepper Flakes
- 1 tbsp sesame seeds
- Kosher Salt
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How to Make Roasted Asian Chicken Wings
- Preheat oven to 425°F (220°C). Line a large baking sheet with aluminum foil.
- In a large bowl, toss 2 lbs chicken wings with 1 tbsp Asian Essence, 1 tsp kosher salt, and 1/2 tsp white pepper until evenly coated.
- Arrange wings in a single layer on the prepared baking sheet and roast for 35 minutes, or until lightly browned.
- While wings are roasting, prepare the sauce: In a medium saucepan, combine 1/2 cup soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 clove minced garlic, and 1/2 tsp grated ginger.
- Bring sauce to a boil over medium-high heat, then reduce heat and simmer for 20-25 minutes, or until slightly thickened. Stir occasionally.
- Remove sauce from heat and stir in 1 tbsp sesame seeds.
- Place the roasted wings in a large bowl. Pour half of the sauce over the wings and toss to coat thoroughly.
- Arrange the coated wings on a wire rack set over a baking sheet lined with foil.
- Return to the oven and bake for an additional 15-20 minutes, or until wings are crispy and cooked through.
- Garnish with 2 green onions, thinly sliced diagonally, and a sprinkle of kosher salt.
- Serve immediately with the remaining sauce on the side.
Nutrition Information (Approximate per serving)
Sodium
133 g
Sugar
271g
Fat
131g
Carbs
26g
