- 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.