Make your dry rub first. In a large bowl, mix together 1 tbsp. Chinese five spice powder, ginger powder, garlic powder, cayenne pepper and salt. Pat chicken wings dry with a paper towel and add to the big bowl with your dry rub in it. Toss until coated and lay out on a parchment lined baking sheet. *If you have time, store the chicken wings uncovered in the fridge overnight. At a minimum, leave them out on the counter at room temperature for 30 minutes while you make your glaze.

Preheat the oven to 300°F. Make your glaze! In a medium saucepan, heat the toasted sesame oil over medium and add the fresh garlic, ginger and 1 tsp. Chinese five spice for 60 seconds to bloom. Then add the soy sauce, mirin, dark brown sugar, cayenne pepper, and orange peels and bring to a boil, stirring nonstop. As soon as it boils, adjust to a simmer and reduce the liquid by half (about 10 minutes). Set to low heat to keep it warm for when you need it.

Pat the wings dry one more time and drizzle with 2 tbsp. vegetable oil. Toss to coat and bake for 30 minutes. Crank the heat up to 450°F and bake for 15 minutes. Flip wings over and set the timer for 15 more minutes. Baste the wings with the warm glaze and bake for 5 more minutes. Remove wings from oven and baste one final time. Arrange wings on a platter and top with scallions. Enjoy!

The Clamchovy Bianca

Ingredients

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