Roasted Asian Chicken Wings

Ingredients:
Chicken wings
1 tbsp Emeril's Asian Essence
1 tsp salt
½ tsp ground white pepper
2 cup canned pineapple juice
1 cup sugar
½ cup soy sauce
2 tbsp orange zest
2 tbsp minced garlic
2 tbsp minced fresh ginger
2 tbsp minced green onions
1 tbsp sesame oil
¾ tsp crushed red pepper
2 tbsp sesame seeds
2 tbsp diagonally sliced green onions ~ garnish

Directions:

1. Preheat the oven to 200 deg. C & line a baking sheet with 1" sides with aluminum foil.
2. In a large bowl, season the chicken wings with the Essence, salt & pepper, tosing to coat well.  Spread the seasoned wings in the prepared roasting pan evenly & bake until browned about 35 minutes.
3. While the wings are baking, in a large skillet, combine the remaining ingredients set over medium-high heat, except the sesame seeds & green onions.  Bring to a boil, stirring occasionally, until the sugar is dissolved & the liquid has reduced to syrup (7-8 mins).   Remove from the heat & cover to keep warm until ready to use.
4. Remove the wings from the oven & reduce the oven temperature 180 deg. C
5. Place the wings in a large, heat-proof bowl.   Drizzle half the prepared sauce over the wings, reserving the other half, tossing to coat well.   Sprinkle the sesame seeds over the wings & toss again.   Place a wire cooling rack inside a large baking sheet lined with aluminum foil & arrange the coated wings on top of the rack.    Return the pan to the oven & bake an additional 20-25 mins. or until cooked through & crispy.
6. Arrange the wings on a large serving platter & top with sliced green onions.   Serve immediately with the remaining sauce passed on the side for dipping.