Roasted Asian Chicken Wings

Recipe courtesy Emeril Lagasse

Show: The Essence of EmerilEpisode: Tastes Like Chicken

Rated: 5 stars out of 5Rate itRead users' reviews (33)

RECIPE
COMMENTS & REVIEWS(33)

Cook Time:
1 hr 20 min
Level:
Intermediate
Yield:
4 to 8 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 1 hr 20 min
Total:: 1 hr 30 min

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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

Directions

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.

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Comments & Reviews

recipe Roasted Asian Chicken Wings
Eileen Waretown, NJ 10-18-2009
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The glaze is fantastic!
Rated: 5 stars out of 5

Best wings I have every had, with a great balance of sweet and spicy.! I made this according to recipe, except I used 1... tbsp Emeril's essense plus 1 tsp five spice powder to replace the Asian Essense (which is impossible to find). As others have noted, it took a really long time to reduce to a syrup (almost 50 minutes), but that could have been my use of a saucepot instead of a skillet as recommended. I made the glaze well beforehand, so this wasn't a big deal. The wings came out really nice and crispy, and I would strongly recommend that you toss them with some additional glaze right before plating. This is going on the list for the Super Bowl...Read more
recipe Roasted Asian Chicken Wings
Stacey Worthington, OH 10-10-2009
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Wonderful Glaze
Rated: 5 stars out of 5

These really are incredible. The glaze took A LOT longer to reduce to a syrup than indicated. Really worth waiting for. I... can't wait to try the glaze on regular chicken pieces. I did not cook the wings on the rack, just on a regular foil-lined cookie sheet. Absolutely delicious. I will make them again.Read more
recipe Roasted Asian Chicken Wings
Dawn Fremont, CA 09-16-2009
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This IS the one!
Rated: 5 stars out of 5

I am admittedly a wingNUT. This technique has me throwing out all my other recipes. I discovered that Emeril's Asian Spice... Mix has been discontinued, so I just sprinkled the wings with coriander, red pepper flakes, kosher salt and ground pepper, ground mustard, and granulated garlic and onion powders. (Sorry ,didn't measure a thing) I let those marinate in the fridge for about 3 hours, then followed the recipe from there. On this try, rather then turn the wings over many many times as I have in the past, I just let them cook on one side the whole time. When I pulled them out, they wanted to stick to the foil and leave all those yummy crispy skin parts behind. I let them sit for a few minutes and they peeled off skin intact. As others have mentioned, even though I only made half the recipe of the sauce, it still took almost an hour to reduce to the correct consistency. I have also found it's better to let your glaze get room temperature before pouring it on after the last cooking period, this way it does not soften that lovely crispy skin!Read more
recipe Roasted Asian Chicken Wings
Donna Apex, NC 09-13-2009
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great for tailgating!
Rated: 5 stars out of 5

I made these yesterday to take to a football game and they were a big hit. I did 1 1/2 times the recipe and the glaze took a... long time to reduce. Next time I would do the glaze the day before. I tried to reheat on the grill, brushing the wings with some more glaze and they stuck. Next time I would toss with some extra glaze and reheat on the grill in foil packets.Read more
recipe Roasted Asian Chicken Wings
Christina Massapequa, NY 07-08-2009
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EXCELLENT RECIPE !
Rated: 5 stars out of 5

I made this for the first time last night to bring into work as a Birthday treat. At least 12 of my co-workers ate them and... everyone raved about it. I've been emailing the recipe all morning. I loved the fact that the wings are grilled. The sauce was absolutely delicious and I'm going to try it on ribs and shrimp. Read more
recipe Roasted Asian Chicken Wings
Gregg Waukon, IA 07-06-2009
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Awesome merinade
Rated: 5 stars out of 5

Wow. I have used this recipe over and over. I have cut down on the crushed red pepper for my young boys and my Irish wife,... but overall it's fantastic. I have not only used this on wings, but have done boneless chicken skewers and a pork roast with this and they all turn out great. It's good to experiment a little to find your taste, like our cutting down on the red pepper. We went to a Super Bowl Party this past year and I made two versions a mild and a hot version. They were the first things that were gone. Enjoy!Read more