Ingredients
2 pounds wing segments
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon red vinegar
1 tablespoon honey
salt and pepper
1.5 tablespoons corn starch
1.5 tablespoons baking powder
1/3 cup gin
1/3 cup campari or simmilar amaro
1/3 cup sweet vermouth
1 tablespoon red vinegar
1 tablespoon honey
1 tablespoon sugar
1/2 teaspoon chili flakes
1/2 cup orange peel very little of the white part julienned
1/2 cup water
1/2 cup sugar plus more for dusting
Directions
1
Mix the wings with the soy sauce, sesame oil, vinegar, honey, salt and pepper and chill in the fridge for 2 hours.
2
Preheat oven to 375 convection.
3
Strain excess liquid from the wings and add in the corn starch and baking powder. Toss the wings to coat. Place them on a baking sheet, rack optional, with the skin side up
4
NOTE if you don’t have convection, allow these to rest in the fridge uncovered overnight to dry, or at least a few hours.
5
Bake for about 40 minutes. Turn oven to 450 convection and flip the wings. Cook about 20 minutes.
6
Flip the wings and cook one final time for about 1-15 minutes until browned and crispy. Finish under the broiler if needed, but mine are usually pretty browned at this point.
7
Mix all the glaze ingredients in a pan and simmer on medium/low for about 30 minutes until thick and sticky.
8
Mix the orange with the sugar and water in a pot and simmer for about 30 minutes. Strain the orange and toss it in some sugar to coat and prevent it from sticking to everything.
9
Toss the wings in the sauce to coat and pour them onto a serving plate. Top with the candied orange peel.