Spicy Asian Chicken Wings

• 2 lbs chicken wings (approximately 24 wing pieces)
• 14 cup low sodium soy sauce
• 12 cup soyvay brand veri veri teriyaki marinade
• 12 cup kikoman teriyaki baste and glaze
• 2 tablespoons thai chili paste
• 1 tablespoon thai chili flakes (red pepper flakes may be substituted)
• 1 teaspoon white sesame seeds
• 4 green onions (scallions)
• 1 orange

1. Mix all of the ingredients except the green onions and orange and place in a plastic container for refrigeration.
2. Salt and pepper the chicken wing pieces on a cookie sheet or cutting board.
3. Place chicken in the marinade and refrigerate overnight.
4. Preheat oven to 375 degrees.
5. Remove chicken from marinade and place in greased pan to go into the oven.
6. After 20 minutes, remove chicken and flip carefully with tongs.
7. Drain excess liquid from roasting pan and place chicken back in oven for another 20 minutes.
8. Once cooked, remove the chicken from the oven.
9. It should be golden brown and have a sticky skin.
10. Sprinkle with scallions and add additional chili flakes for added heat if desired.
11. Zest the orange peel on the chicken wings and serve hot.

chicken, soy sauce, marinade, kikoman teriyaki, thai chili paste, thai chili flakes, white sesame seeds, green onions, orange

Taken from www.food.com/recipe/spicy-asian-chicken-wings-525831 (may not work)