-
1
Place a 6-quart saucepan with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.
-
2
Remove the tips of the wings and discard or save for making stock.
-
3
Using kitchen shears, or a knife, separate the wings at the joint.
-
4
Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes.
-
5
Remove the wings from the basket and carefully pat dry.
-
6
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.
-
7
Preheat the oven to 425 degrees F.
-
8
Replace the paper towels with parchment paper.
-
9
Roast on the middle rack of the oven for 20 minutes.
-
10
Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
-
11
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.
-
12
Reduce the mixture to about 1/2 cup, approximately 5 to 10 minutes.
-
13
Remove from the heat and allow to cool at least 5 minutes.
-
14
Remove the wings from the oven and transfer to a large mixing bowl along with the glaze and toss to coat.
-
15
Serve warm.
