Grilled chicken wings in orange teriyaki sauce

Ingredients:

• 3 tbsp. l. rapeseed oil (canola)
• 900 g chicken wings (cut at the joint, discard the tips)
• 0.5 cups honey
• 0.5 cups lightly salted soy sauce
• 1/4 cup freshly squeezed orange juice
• 1 tbsp cornstarch
• 1 tbsp dark sesame oil
• 2 tsp dark ginger root
• 2 cloves garlic, grated
• Sesame seeds, for sprinkling
• Chopped green onions, for serving

Preparation:

1. Pour 1 tablespoon of canola oil into a seasoned cast iron grill pan and heat over medium-low heat. Place the wings and the remaining 2 tablespoons of canola oil in a large bowl and toss to coat. Season with salt and black pepper and toss. Transfer the wings to the grill pan and cook, turning occasionally, until cooked through, about 40 minutes.
2. Meanwhile, in a small bowl, combine the honey, soy sauce, orange juice, cornstarch, sesame oil, ginger, garlic, and a pinch of salt. Add the mixture to a large nonstick skillet and bring to a boil over high heat. Reduce the heat and simmer until a thick, glossy glaze forms, 5-7 minutes.
3. Remove the pan from the heat, add the chicken wings, and toss to coat completely. Transfer the wings to a serving platter and sprinkle with sesame seeds and green onions.