Caramelized Chicken Wings with an Orange Sauce

Pat chicken wings dry with paper towels and season generously with salt and pepper on all sides.

Heat vegetable oil in a large, heavy-bottomed pan or wok over medium-high heat until shimmering.

Working in batches to avoid overcrowding, add chicken wings to the hot oil and cook for 3-4 minutes per side until golden brown and partially cooked through.

Remove all chicken wings from the pan and set aside on a plate.

Reduce heat to medium, then add superfine sugar to the same pan and stir constantly until it melts and turns golden amber, about 2-3 minutes.

Pour in the honey and sesame oil, stirring to combine with the caramelized sugar until smooth and well blended.

Add the orange juice and shredded orange peel to the caramel sauce, stirring well to incorporate.

Return the cooked chicken wings to the pan, tossing and coating thoroughly with the orange caramel sauce.

Reduce heat to medium-low and simmer the wings in the sauce for 8-10 minutes, stirring occasionally, until the wings are fully cooked through and the sauce has thickened slightly and glazed the wings.

Transfer the caramelized chicken wings and sauce to a serving platter and serve immediately while still warm.