Roasted Asian Chicken Wings

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one of the best Asian wing recipes I've ever tried. Really easy to do. I grilled the wings instead of baking and substituted sake for the mirin and it was still wonderful! Must try!

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I've made this dish twice and it is wonderful albeit time consuming, but worth it. The first time I didn't add Emeril's Asian Essence and the second time I substituted Chinese 5 Spice for the Essence. It added a depth of flavor to the wings. I did not use fresh squeezed orange juice but added a little extra orange zest and I doubt it lost anything by not using fresh. Also the second time I decided to use pre-minced ginger and garlic to save time (that part was the most time-consuming for me. I know the store-bought doesn't stand up to fresh ginger and garlic but the sauce was so good none-the-less. This recipe is a winner!!

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The wings looked and tasted great; the meat fell of the bone. As mentioned by others reducing the sauce took me about 20-25 min. The time for cooking the chicken was spot on. Cutting up the wings was a bit of a chore but got quicker as i went. I couldn't find Mirin and don't have Emiril's chinese spice blend so these were excluded. I added a very tiny amount, about a dash of chinese five spice in place of Emirils spice. I would take into condsideration the sodium content of the soy sauce you use and adjust salting the chicken as needed.

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Very tasty! However the "prep time" of 10 minutes is too low. Separating 5# of Chicken Wings and Fresh Squeezing 2 cups of Orange Juice is takes a lot more time! My sauce would not reduce, so I took 1/8 cup of soy sauce and added about 1/2 Tablespoon of cornstarch to slightly thicken it. I agree with the reviewer who noted that she added a lot more orange zest. I will definitely do that next time!

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YUM!

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I cut the sauce in half and for my family of four it was enough. The sauce takes a lot longer to thicken than the 7 to 8 minutes indicated. There was only one problem.... I didn't make enough. We all wanted more.

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Great wing recipe. Wings came out glazed really well. Will definitely make again.

Only question for me was on the sauce-- recipe said to reserve sauce on the side to use as a dipping sauce. I don't know if I reduced the sauce too much (I wanted it to really stick to the wings, but when I went to get the reserved "sauce", it was like a brick of caramel in the container. I microwaved it to melt the sugar again, but then decided that it wasn't needed anyway.

I found a recipe on line for the Asian Essence, which was simply Chinese 5 spice, salt, pepper and sugar, so that was easy to assemble. I have extra Essence, which can be used as a seasoning on its own, if I'm not doing more wings soon.

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What a surprise, another 5 star rating. What can I say, this dish rocks! I made for super bowl this year and Everyone loved them. My sister said she would be excited to order them in a restaurant. Although like others here I switched it up a bit in the dish.
1- I used a lot less orange zest. I find too much can really over power a dish.
2-I didn't have Emeril's Asian seasoning . . soooo . . I didn't use it. sorry.
3. I used fresh squeezed pineapple juice. that's right. you heard me.
4. I cut the heat back to make it family friendly.
5. I used mirin seasoning cuz I'm poor like that.

My favorite part about this recipe was baking the wings before hand. Makes the skin super crispy without all that deep frying.

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Perfect Wings! Tried it for the Super Bowl last night and they were a huge hit. Can't wait to make them again.

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GREAT GLAZE! I made these for super bowl last night. The guys could not get enough. Definitely will make again.