- 2 dozen chicken wings, cut into pieces with no tips
- 1 tablespoon melted butter
- 1 tablespoon vegetable oil
- kosher salt
- 2 large oranges
- 2 teaspoons Asian chili-garlic sauce
- 2 tablespoons Asian hoisin sauce
- 1 tablespoon soy sauce
- 1/4 cup honey (orange blossom honey is perfect for this dish)
- Preheat oven to 400 degrees F.
- Rinse wing pieces in cold water, pat dry.
- In a large, wide bowl, add wings with butter and oil, toss with hands to coat evenly.
- Place wings on a wire rack, which is placed over a shallow baking pan with sides. Sprinkle with a pinch or two of kosher salt.
- Bake wings in the oven for 40 to 45 minutes until golden brown and juices run clear.
- While the wings are cooking, zest the two oranges with medium microplane.
- Juice the oranges and strain the juice into a measuring cup. You should have about a cup of juice. If not, add a bit of water to make 1 cup of juice.
In a medium sauce pan, add the orange zest, juice, chili garlic sauce, hoisin sauce and soy sauce. Stir to blend and then bring to a simmer over low heat. Simmer sauce for 10 to 15 minutes until reduced by about 1/3. Remove from heat and let cool.
- When the sauce is warm (not hot), add the honey and stir to blend.
- When the wings are done cooking in the oven, remove and place in a large, wide oven-proof bowl. Pour sauce over wings and toss to coat. Return wings and bowl to the still hot oven (turned off) and let wings sit for 5 minutes to absorb the sauce.
- Remove wings from oven, toss again to re-coat with sauce.
- Arrange wings on a platter and serve warm.
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