Roasted Asian Chicken Wings

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Followed the directions exactly as given. Easy to make. Does take a lot longer to thicken sauce than 8 minutes, but well worth the wait.

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I'm new to the cooking game but I tried your recipe and all of a sudden everyone wants to me to make these wings like magic this sauce is a instant hit.......thanks chef.....

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I love chicken wings and after reading all the reviews, I decided that it was worth trying because the recipe seems to be very flexible! I only had one packet of wings so I halved the recipe and used only orange juice (I did not have pineapple juice It was DEVINE. I made the sauce in my conduction wok and it took about 8 minutes. I could not stop tasting the sauce while the wings were in the oven. Thanks Emeril Lagasse - next time I will make the full recipe!

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I halved the recipe for 4 people as an appetizer. Did not use Mirin or Sesame oil, used white wine and vegetable oil instead, as those items, Mirin and Sesame Oil, would have been used in this recipe and then rotted in my pantry/fridge. I do recommend using a skillet for the sauce as the wider surface area will encourage a shorter reducing time. Awesome results! Definitely a keeper for the Super Bowl Party across the street! I am most impressed by by the layors of flavor. Thanks, Emeril! This one is a BAM!

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these wings are so good i mean i cant even believe i made such a yummy dish! the are soooo beautiful too! big hit the first night and sooo good as a rerun the next day! you gotta make em! only thing to mention is that it takes way longer than the recipe says to reduce the sauce to the right consistancy, it took about 1hr and 20 mins.

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Via google, I found this FWIW for those asking. The original poster says this came from the FN (maybe an email?

Emeril's Asian Spice Blend
1 tablespoon 5-spice powder
1 tablespoon salt
1 tablespoon sugar
1 1/2 teaspoons ground black pepper
3/4 teaspoon cayenne

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Emeril you really have impressed me here. These wings were delicious. I will admit that I think it can be a lot hotter (but I am bias here cause I'm used to really hot wings. But still, this recipe is a great base with excellent flavors. Next time around I'll just add more chili flakes and cayenne. But again, these were amazing and thanks for the recipe.

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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...

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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.

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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!