1 cup San J brand soy sauce
1 cup Colombia Gorge orange juice
1 tablespoon minced garlic
1 tablespoon minced ginger
1 cup dark brown sugar
5 pounds free-range all-natural fresh chicken wings
1/4 pound unsalted butter
1/2 tablespoon minced garlic
1/2 tablespoon minced ginger
1/2 cup dark brown sugar
1/2 cup Nakano brand rice vinegar
1/2 cup San J brand soy sauce
1 tablespoon Sun Luk brand sesame oil
3/4 cup Hung Foy brand Sriracha
Prepare marinade and then coat raw wings in covered container. Let sit in refrigerator overnight.
Melt butter in a sauce pan over low heat. When melted, add sesame oil. Add minced ginger and minced garlic, and cook until garlic begins to brown.
Using a wire whisk, blend in brown sugar until it melts, creating a caramel-like sauce. Add remaining ingredients while continually stirring. Note: an immersion blender is perfect to get the sauce to come together.
Set sauce aside. After an overnight marinade, preheat oven to 350 degrees and cook wings. Arrange wings evenly spread out on baking sheet lined with parchment paper. Cook for 35 minutes until tender and internal temperature is 165 degrees.
To serve, toss hot wings in mixing bowl with sauce. Add Bobs Red Mill brown sesame seeds as you mix wings and sauce.