For the Wings:

• 4 lbs chicken wings
• 2 tablespoons Seattle Salmon Rub, ground
• 2 teaspoons Aleppo Pepper
  

For the Sauce:

• 1 cup orange juice
• zest of 1 orange
• 1/2 cup maple syrup
• 1/4 cup soy sauce
• 1/4 cup mirin
• 1 tablespoon finely minced garlic
• 1 tablespoon finely minced green onion
• 1 tablespoon toasted sesame oil
• 1 teaspoon Seattle Salmon Rub, ground
• 2 teaspoons Aleppo Pepper
  

Garnish:

• sliced green onions for garnish

For the Wings: Preheat the oven to 450 degrees F and line a large sheet pan with foil and apply non-stick cooking spray.

Using heavy kitchen shears or a sharp knife, remove the wing tips from the chicken wings. You can also separate the wings at the joint, if desired. We typically leave them whole.

Place the wings in a large bowl and sprinkle with the Seattle Salmon Rub and Aleppo. Toss to coat the wings and arrange them on the foil lined sheet pan with the meaty side facing up. Bake for 30 minutes.

For the Sauce: While the wings are in the oven, combine the sauce ingredients in a heavy bottomed pan and bring to a low boil. Continue cooking until the sauce is reduced to a syrupy consistency, about 15 minutes. Keep the sauce warm until the wings come out of the oven.

Remove the wings from the oven and reduce the oven temperature to 350 degrees. Transfer the wings to a large, heat-proof bowl and pour the warm sauce over the wings. Stir gently with a wooden spoon to coat the wings with sauce. Return the wings to the sheet pan and set aside the remaining sauce left in the bottom of the bowl. Cook 20 minutes.

When the wings are done, arrange on a platter and pour the reserved sauce over the top. Garnish with sliced green onions. Serve with lots of napkins and ice cold beer.