ASIAN CHICKEN WINGS

ASIAN CHICKEN WINGS

by Erika Augustyn
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This sweet, spicy, Asian-inspired sauce checks a lot of boxes when it comes to cravings, and you won’t have to leave home to enjoy it! Bake in the oven or fire up the grill for these delicious chicken wings featuring Kelly’s Pineapple Jalapeño Jelly.

INGREDIENTS

• 5 lbs chicken wings (with wing tips removed)
  
• 1 tsp salt
  
• 1/2 tsp pepper
  
• 2 C fresh orange juice
  
• 1 C Kelly’s Pineapple Jalapeño Jelly
  
• 1 C sugar
  
• 1/2 C soy sauce
  
• 1/2 C mirin (sweet rice wine)
  
• 2 T orange zest
  
• 2 T minced garlic
  
• 2 T minced ginger
  
• 1 T sesame oil
  
• 2 T thinly sliced green onions
  
• 1/4 tsp crushed red pepper
  
• 2 T sesame seeds
  
• 2 T chopped cilantro

INSTRUCTIONS

• Preheat oven to 425˚ & line a rimmed baking sheet with aluminum foil.
• In a large bowl, season wings with salt and pepper, tossing to coat. Spread wings evenly in a roasting pan. Bake about 15 minutes, until golden brown.
• Combine orange juice, Kelly’s Pineapple Jalapeño Jelly, sugar, soy sauce, mirin, orange zest, garlic, ginger, oil, green onion and red pepper in a large skillet.
• Bring to a boil over medium heat, stirring until sugar dissolves and the liquid is reduced to a syrup.
• Remove wings from oven and reduce oven temp. to 350˚. Place wings in a large, heatproof bowl.
• Drizzle half the prepared sauce over wings and toss to coat well (reserve the other half). Sprinkle sesame seeds over wings and toss again.
• Place a wire cooling rack on a foil-lined baking sheet and arrange coated wings on top of the rack. Return to the oven and bake 20-25 minutes more, or until cooked through and crispy.
• Arrange wings on a large serving platter and top with chopped cilantro. Serve with remaining sauce for dipping.