• 5 lbs chicken wings (with wing tips removed)
  • 1 tsp salt
  • ½ tsp pepper
  • 2 cups fresh squeezed orange juice
  • 1 cup Kelly’s Jelly’s Pine-A- Peno jelly
  • 1 cup sugar
  • ½ cup soy sauce
  • ½ cup mirin (sweet rice wine)
  • 2 Tbsp orange zest
  • 2 Tbsp minced garlic
  • 2 Tbsp minced ginger
  • 1 Tbsp sesame oil
  • 2 Tbsp thinly sliced green onions
  • ¼ tsp crushed red pepper (or more to taste)
  • 2 Tbsp sesame seeds
  • 2 Tbsp chopped cilantro, for garnish


Preheat oven to 425 ° F and 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. While wings bake, combine orange juice, Pine-A- Peno 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 occasionally, until sugar dissolves and the liquid is reduced to a syrup.

Remove wings from oven and reduce oven temperature to 350 ° F. 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. Serves 12.

July 25, 2019 — Kelly Calabria