Orange Chicken

2 lbs chicken wings, tips removed, drumettes and middle sections separated
1 tablespoon oil
Salt
Black Pepper

Orange Sauce:
1/4 cup orange juice
1/2 teaspoon orange zest
1 tablespoon Rooster brand Huy Fong Garlic Chili Sauce, (optional)
3 tablespoons chicken broth or water
1 tablespoon soy sauce
5 teaspoons sugar
1 teaspoon Apple cider vinegar, red wine or Chinese white vinegar
2 teaspoons Chinese rice wine or dry sherry, (optional)
1 teaspoon cornstarch

Preheat oven to 400ºF.
Rinse the chicken wings and pat dry with paper towels. Transfer to a large bowl and toss with the oil, some salt and black pepper. Line a baking tray with aluminum foil and then place a baking rack on top. Arrange the wings in a single layer on the rack
Bake, rotating pan half-way through, until fully cooked and crispy, about 45 to 50 minutes. Make sure you keep checking on them.
Mix all the ingredients in the Orange Sauce in sauce pan. Heat it up until it thickens and slightly bubbles. Turn off the heat and set aside.
When the chicken are done, transfer them out of the oven and add to the Orange Sauce. Toss a few times to coat well.
Drizzle some sesame seeds and chopped cilantro on top of the chicken wings. Serve immediately.

recipe resource here 

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