Roasted Asian Chicken Wings

5 pounds chicken wings, separated at the joints
1 t salt
1/2 t ground white pepper
1 T Asian Spice (below)
2 C fresh orange juice
1 C canned pineapple juice
1 C sugar
1/2 C soy sauce
1/2 C Cointreau
2 T orange zest
2 T minced garlic
2 T minced fresh ginger
1 T sesame oil
3/4 t crushed red pepper
2 T sesame seeds
2 T green onions, diced, for garnish

Season the chicken wings with the Asian spice, salt and pepper; toss to coat well. Place the seasoned wings on a foil-lined baking sheet with 1-inch sides and bake until browned, for 35 minutes in a 425 oven.

Meanwhile, combine the remaining ingredients (except the sesame seeds and green onions) in a large skillet. Bring to a boil, stirring occasionally, until the sugar is dissolved and the liquid has reduced to a syrup, 7 to 8 minutes. Remove from the heat and cover to keep warm.

Reduce the oven temperature to 350. Place the wings in a large, heat-proof bowl and drizzle half the prepared sauce over the wings; toss to coat well. Sprinkle with sesame seeds and toss again. Place wings on a wire cooling rack over the foil-lined sheet. Bake an additional 20 to 25 minutes, or until cooked through and crispy.

Arrange wings on a large serving platter and top with green onions. Serve immediately and pass remaining sauce for dipping.

Asian Spice
1 t kosher salt
1 t parsley
1/2 t ground red pepper
1 t coriander seeds, crushed
1 t Chinese mustard
1 t granulated onion
1 t granulated garlic