Chile-Glazed Chicken Wings

Food and Wine ~ May 2003 4 Servings

5 pounds chicken wings, tips discarded, wings cut in half at the joint
Kosher salt and freshly ground pepper
½ cup sake (I have used Vermouth)
½ cup fresh orange juice
½ cup dark brown sugar
¼ cup low-sodium soy sauce
2 tablespoons Asian sesame oil
1 tablespoon finely chopped lemongrass or 1 teaspoon finely grated lemon zest
1 tablespoon finely grated fresh ginger
3 large garlic cloves, finely chopped
¾ teaspoon crushed red pepper
2 tablespoons fresh lime juice

Preheat oven to 500°. Spray 2 large rimmed baking sheets (cookie sheets work well also) with vegetable oil spray. Spread chicken wings on the sheets; season with salt and pepper. Bake for 20 minutes, or until the wings are cooked through and lightly browned.
Meanwhile, in medium saucepan, combine the sake, orange juice, brown sugar, soy sauce, sesame oil, lemon grass, ginger, garlic and red pepper. Boil over moderate heat, stirring occasionally, until the glaze is reduced to 1 cup, about 10 minutes. Stir in the lime juice.
Preheat the broiler. Transfer the wings into a large bowl and toss with the glaze. Spread the wings onto 1 baking sheet and broil on the middle rack of the oven for 10 minutes, turning once, until browned. I poured the glaze over wings before broiling. Transfer to a platter. Place the glaze into a bowl to serve. Serve hot or at room temperature.