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1
In a large soup pot that has a steamer, place water in the bottom until it hits the steamer basket.
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2
Add all the chicken pieces to the steamer and place over high heat and cover with a lid.
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3
Bring to a boil, then lower the heat to a gentle simmer to steam the wings.
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4
Steam for 15-18 minutes.
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5
While the wings are steaming, add orange zest and juice, soy sauce, ginger, red pepper, honey, rice wine vinegar and Sriracha sauce into a large bowl and stir.
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6
Remove the wings from the steamer and place into the large bowl with the sauce and stir to coat.
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7
Heat the oven to broil at around 425 degrees F and place the rack the second notch down.
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8
Now you want to crisp the skin and glaze the sauce over the top.
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9
Place the wings evenly on a baking sheet and place under the broiler.
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10
After 3-4 minutes, remove from the oven, flip over and brush more sauce over the top.
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11
Broil again and continue this process off flipping and brushing on sauce until the skin is crisp.
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12
Usually 2 times on each side does the trick.
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13
I like to place all the wings back into the bowl of sauce and coat them before placing them on the serving tray, but this isnt necessary.
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14
Sprinkle with chopped cilantro and scallions to garnish.
