| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Prep: | 10 min |
| Cook: | 1 hr 20 min |
| Yield: | 4 to 8 servings |
Ingredients
- 5 pounds chicken wings, separated at the joints, wing tips reserved for another use
- 1 tablespoon Emeril’s Asian Essence
- 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
Instructions
- Preheat the oven to 425 degrees F and line a baking sheet with 1-inch sides with aluminum foil.
- 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.
- While the wings are baking, in a large skillet, combine the remaining ingredients set over medium-high heat, except the sesame seeds and green onions. Bring to a boil, stirring occasionally, until the sugar is dissolved and the liquid has reduced to a syrup, 7 to 8 minutes. Remove from the heat and cover to keep warm until ready to use.
- 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. 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 20 to 25 minutes, or until cooked through and crispy.
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 995 |
| Total Fat | 54 g |
| Saturated Fat | 16 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 1 g |
| Sugar | 45 g |
| Protein | 70 g |
| Cholesterol | 420 mg |
| Sodium | 1489 mg |
Reviews
I have so many recipes saved in my FoodNetwork account. So many! And this is my #1 favorite recipe (per both me and my husband)! Perhaps other friends/family would love it too, but I only make it for the two of us so we don’t have to share! Terrrible, I know (don’t worry, I’m generous otherwise). For the rub, I just mix Emeril’s Essence (I make my own) and add in Chinese Five Spice (available from the grocery story). And then I use WAY more of this rub than the recipe indicates, as I want every piece coated. I agree with others, the sauce takes a lot more time to cook than the recipe indicates. I bring it to a low boil and keep it there, stirring occasionally, until the sugar is dissolved and the liquid has reduced to a syrup (45 minutes to 1+ hour). If you use a very wide pan to do this, it goes way faster as there is more surface area for the liquid to boil off. This may all sound like a lot of work and fuss, but I’m telling you it is worth every second (and it’s not difficult, just takes time). YUM!!
These wings are awesome! Like other reviews have said it takes much much longer to reduce the sauce. You can find the recipe for the Asian Essence on Emeril’s website and it adds amazing flavor to the wings. Fantastic recipe and I will make again soon!
This recipe is amazing! I have made it several times and everyone always loves them! The sauce takes considerably longer than 10 minutes to thicken,. I actually make the sauce even the night before, beacuse it takes more like 1 hour- 11/2 h ours to thicken, That is the reason for the sugar ….you almost cook it like a candy. The best clue when it is done boiling, is when it goes from a low boil and starts to become foamy….As soon as you notice this , you can turn off and let cool, It will be thickened now, I use an asian rub that Emeril used to sell, but had discontinued so I make my own. 1 tablespoon 5-spice powder1 tablespoon salt1 tablespoon sugar1 1/2 teaspoons ground black pepper3/4 teaspoon cayenneI triple this or more for all this chicken, rub this spice on chicken and brown for 20 minutes or so ,then add the reduced thickened sauce and finish cooking. Sprinkle with sesame seeds and cilanto and serve with a homemade blue cheese dressing and I swear to you it is worth every minute it takes to make! I always make a ton when I do make it because everyone just loves it and it keeps well for days!
Yes it takes longer to reduce the sauce. This is a superior recipe that is delicious and a wonderful alternative to “hot wings”. It is our go to recipe for Saturday Purdue or Penn State football snacks. Go Boilers!, Go Blue! Go White!
This recipe is amazing ! The sauce takes longer then 10 minutes to reduce to a sticky-like-texture, I would say 20-40 minutes but it’s totally worth the wait. Everyone loves it, big hit amongst my friends and family