Modes

Ingredients

• 1 cup orange juice
• 1/2 cup pineapple juice
• 1 tablespoon orange zest
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 tablespoon minced green onion
• 1 tablespoon sesame oil
• 1/4 cup soy sauce
• 1/4 cup mirin
• 1/2 cup sugar
• 1 teaspoon crushed red pepper flakes
• 5 pounds chicken wings, separated at the joints
• 3 tablespoons neutrally flavored oil (grapeseed, avocado, peanut)
• 2 tablespoons creole seasoning
• 3/4 tablespoon Kosher salt
• 2 tablespoons chopped cilantro
• 2 tablespoons toasted sesame seeds

Instructions

In a large sauté pan set over medium-high heat, add the orange juice, pineapple juice, orange zest, garlic, ginger, green onion, sesame oil, soy sauce, mirin, sugar, and red pepper flakes. Bring the pan to a boil and stir occasionally until the sugar is dissolved and the liquid has reduced to a thick syrup, about 18 to 20 minutes.

While the sauce is reducing, heat a Wolf Convection Oven on the Convection Roast Mode to 425°F. Place a rack in position 5 of the Wolf Convection Oven. Line the broiler pan with foil and place a rack in the pan.

Reserve the wing tips for stock or soup and place the rest of the chicken wings in a large bowl. Coat the wings with the oil. Add the creole seasoning and salt and toss well to coat. Arrange the wings on the rack over the broiler pan in a single layer.

Roast the chicken in rack position 5 in the Wolf Convection Oven. Roast the chicken wings for about 20-24 minutes, turning once, until golden brown and crisp. When all the chicken is cooked, transfer to a large bowl and pour the sauce over the chicken. Toss the chicken in the bowl to evenly coat with the glaze. Once all the chicken is coated, sprinkle it with the green onion, chopped cilantro, and sesame seeds. Place the chicken in a large ovenproof dish and place in a 160°F Wolf Convection Oven to keep warm or serve immediately.