Oven Baked Orange Glazed Chicken Wings

This is the recipe I made with the Roasted Potatoes with Parmy. They were yummy, but next time I would cut the orange down to 2 oz. instead of 4...

Oven Baked Orange Glazed Chicken Wings

12 whole chicken wings (I used wings that were already separated)

1 (6oz.) can frozen orange juice concentrate (use 4 oz)

3 tbsp hoisin sauce

2 tsp honey

1 tbsp soy sauce (I used tamari soy sauce, I like the taste better)

1 tsp rice wine vinegar

1/2 tsp red pepper flakes (I omitted)

I added 2 cloves of roasted garlic

Directions

Place a 6 quart saucepan with a steamer basket and 1  inch of water in bottom, over high heat, cover and bring to a boil. Remove tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.

Preheat oven to 425 degree F.

Replace the paper towels with parchment paper (I couldn't find mine so I used a non stick baking sheet) Roast on the middle rack of the oven for 20 minutes. Turn the  wings over and cook for another 20 minutes or until meat is cooked through and the skin is golden brown.

During the last 20 minutes of cooking the chicken, place the orange juice concentrate, hoisin sauce, honey, soy sauce, rice wine vinegar, and red pepper flakes into a small saucepan, stir to combine and bring to a simmer over medium-high heat. Reduce the mixture to about 1/2 cup, approximately 5 to 10 minutes. Remove from the heat and allow to cool at least 5 minutes.

Remove the wings from the oven and transfer to a large mixing bowl along with the glaze and toss to coat. Serve warm.

Recipe by Alton Brown, 2007