- 2 1/2 lbs chicken wings
- 1/4 cup five-spice powder
- 1 tbs vegetable oil
- 1/2 cup mirin
- 1/2 cup ginger thinly sliced
- 1/4 cup reduced-sodium soy sauce
- 2 tbs hoisin sauce
- 1/4 cup orange juice
- 2 tbs honey
- 1 clove garlic sliced thin
- Pat the chicken wings dry and toss with the all spice in a resealable bag and let them mingle in the fridge for an hour or so.
- Whisk the mirin, ginger, soy sauce, hoisin sauce, orange juice, honey and garlic together in a bowl. In a small saucepan, bring the sauce to a boil and allow to thicken, 10 minutes.
- Preheat the broiler.
- Heat a large skillet or wok over medium-high heat. Add the vegetable oil. Sear the chicken wings in the hot oil for about 10 minutes, flipping once, until well browned.
- Remove from the pan. Toss half of the prepared sauce over the wings.
- Arrange the wings on a broiler pan, or a baking pan lined with aluminium foil. Place under broiler and cook 12 to 15 minutes longer, flipping once, until meat is coked through and skin is crispy.
- Toss the wings in the remaining sauce and serve.
Source: Girl Carnivore
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