4 lbs of Chicken Wings
4 tbsp Soy Sauce
4 tbsp Brown Sugar
8 cloves of Garlic, finely chopped
The juice of 1 Orange
¾ tsp Chinese 5 Spice
½ tsp Cayenne
1 cup of Pine nuts, toasted
1 bunch of Scallions, greens and whites chopped
About 2 handfuls of Cilantro, roughly chopped
In a large mixing bowl, whisk together the soy sauce, brown sugar, garlic, orange juice, five spice, and cayenne pepper until the sugar has largely dissolved. Divide the chicken wings between two gallon-sized ziploc bags and pour half of the marinade into each. Refrigerate for at least an hour, or overnight.
When you’re ready to cook ‘em, preheat the oven to 375°. Arrange the wings in a single layer in a roasting pan or, depending on the size of your roasting pan, split the batch between two roasting pans. You just want to make sure the wings aren’t too crowded! When the wings are in the pan, pour the remaining marinade over them.
Bake for about 45 minutes, spooning the excess marinade in the pan over the wings every 10 minutes. When the wings are done, arrange on a platter and garnish with scallions, cilantro and pine nuts!