- 5 pounds Fresh chicken wings
- 3/ 4 cup olive oil
- 1 tablespoon Korean chili flakes
- Kosher salt, to taste
- Black pepper, to taste
- 1 1/ 2 cups soy sauce
- 1/ 4 cup honey, plus more to taste
- Juice of 1/2 an orange
- Juice of 1/2 a lemon
- 2 tablespoons gochujang
- 1 teaspoon orange zest
- Sesame seeds, for garnish
- Chopped scallions, for garnish
Prepare the wings:
Preheat oven to 400F degrees.
Lay wings out flat on a tray and thoroughly pat dry. Transfer to a bowl and add oil, salt, pepper, and chili flakes. Mix well to coat evenly. Lay on a wire rack over a baking tray and bake for 40 minutes. The skin should be crispy, and the internal temperature should reach 165F degrees. Note: You can broil them for a few more minutes if you want them extra crispy.
For the glaze:
Whisk together soy sauce, orange juice, lemon juice, honey, sriracha, and black pepper. Put it over medium-low heat in a saucepan and simmer gently until thickened (about 5-7 minutes), stirring frequently.
Remove from heat and stir in orange zest.
Remove wings from oven and toss in the glaze to coat evenly. Garnish with sesame seeds and scallions and serve immediately.