Winging it for Labor Day 

Whether it”™s a summer holiday or Super Bowl time, chicken wings always seem to be on the menu.  

“I do mine on the Big Green Egg but have also done them on a gas grill,” said chef David Cingari of the Cingari Family Shoprite, which has 12 stores in Connecticut. “Always a crowd pleaser.” 

Here is his take on Sweet and Spicy Asian Wings: 

Ingredients: 

8 ounces orange juice 

4 cups pineapple juice 

1/3 cup mirin 

¼ cup soy sauce 

¼ cup sugar or honey 

1 tablespoon orange zest 

1 tablespoon minced garlic 

1 tablespoon minced ginger 

1 tablespoon minced scallions 

 Â½ tablespoon sesame oil 

2 pinches crushed red pepper flakes”¯ 

3 quarts peanut oil 

10 pounds chicken wings, separated at the joints”¯ 

2 cups cornstarch”¯ 

4 tablespoons Essence (recipe follows)”¯ 

1 tablespoon salt”¯ 

1/4 cup chopped cilantro”¯ 

1/4 cup toasted sesame seeds 

Ingredients for Essence (Emeril Lagasse’s Creole seasoning): 

¾ tablespoon paprika 

½ tablespoon salt  

½ tablespoon garlic powder 

½ tablespoon black pepper 

½ tablespoon onion powder 

 Â½ tablespoon cayenne pepper 

¼ tablespoon dried leaf oregano 

¼ tablespoon dried thyme 

Instructions: 

1. In a large sauté pan set over medium-high heat, place the orange juice, pineapple juice, orange zest, garlic, ginger, scallions, sesame oil, soy sauce, mirin, sugar and red pepper flakes.”¯ 
2. Bring the pan to a boil and stir occasionally until the sugar is dissolved and the liquid has reduced to a thick syrup, about 18 to 20 minutes.”¯ 
3. While the sauce is reducing, place the oil in a 6-quart pot and bring to 375 degrees Fahrenheit. 
4. Pat the chicken wings to dry slightly. Sprinkle with kosher salt and bake at 375 degrees for 20 minutes (or grill them on medium, turning often until nice and crispy).”¯ 
5. Remove from oven, drain off any fat and place in a mixing bowl.”¯ 
6. Cover with the sauce, place in an oven-proof dish and bake for 15 minutes until 165° and crispy.  

 Serves 10. For more, click here.