1 lb. chicken wings
1 tsp. orange zest
3 Tbsp. orange juice
4 Tbsp. pineapple juice
2 tsp. lime juice
1/2 tsp. garlic powder
1/4 tsp. ground ginger
1 Tbsp. sesame oil
1 Tbsp. Bragg’s liquid aminos (or soy sauce substitute)
3 Tbsp. cooking wine
2 Tbsp. honey
2 Tbls. green onion, chopped
1/4 tsp. ground cayenne pepper (more or less to taste)
1/4 tsp. crushed red pepper flakes
Cilantro and sesame seeds for garnish
Cut tips from chicken wings and discard. Cut wings in half at joint, making two pieces.
To bake: Place a piece of parchment paper on the bottom of a baking dish. Place a wire rack on top of the paper. Add chicken to the rack. Bake at 350 degrees for about 30-35 minutes, until done. Easy clean-up: throw away the parchment paper!
To fry: Deep fry in tallow (or any desired oil/fat) for about 10-15 minutes in 360 degree oil. Drain.
Add all ingredients,
excluding chicken and garnish, into a saucepan. Bring to a boil, stirring occasionally. Reduce heat and simmer for about 15-18 minutes until the sauce is reduced by half.
Add cooked chicken to the sauce. Garnish with sesame seeds and cilantro.