2 cups orange juice

1 cup pineapple juice

2 tablespoons orange zest

2 tablespoons minced garlic

2 tablespoons minced ginger

2 tablespoons minced green onion

1 tablespoon sesame oil

1/2 cup soy sauce

1/2 cup mirin (sweet sake or rice wine)

1 cup sugar

1 1/2 teaspoon crushed red pepper flakes

10 pounds (2 family packs) chicken wings, separated at the joints

2 cups cornstarch

4 tablespoons Essence

1 tablespoon salt

3 quarts peanut oil

1/4 cup chopped cilantro

1/4 cup toasted sesame seeds

In a large sauté pan set over medium-high heat, place the orange juice, pineapple juice, orange zest, garlic, ginger, green onion, sesame oil, soy sauce, mirin, sugar and red pepper flakes. Bring the pan to a boil and stir occasionally until the sugar is dissolved and the liquid has reduced to a thick syrup, about 20 minutes.

While the sauce is reducing, place the oil in a large 6-quart pot and bring to 375°F. Reserve the wing tips for a stock or soup, and place the rest of the chicken in a large bowl. In a small bowl, season the cornstarch with the Essence. Place the seasoned cornstarch in large, 1-gallon heavy-duty plastic bag and place the chicken pieces in the bag in batches. Shake the bag to coat the chicken, remove the chicken from the bag and place 8 to 10 pieces in the hot oil to fry. Fry in the oil stirring occasionally for 6 to 8 minutes. Remove from the oil, place in a clean large bowl and season lightly with the salt. Continue this process until all the chicken has been fried.

Preheat the oven to 275°F. When all the chicken is fried and the sauce is reduced, use a spatula to pour the sauce over the chicken. Toss the chicken in the bowl to evenly coat with the glaze. Once all the chicken is coated, sprinkle it with the chopped cilantro and the sesame seeds. Place the chicken in a large ovenproof dish and place in the oven to keep warm until the guests arrive.

YIELD: serves 8 to 12 people