When Aarón was growing up, his mom, Zarela, worked nights but frequently left food--like these chicken wings--that was easy for her twin sons to reheat.
Set an oven-safe wire rack in a rimmed sheet pan, or line the pan with parchment paper.
In a large bowl whisk together the juices, soy sauce, oil, coriander, and 1 teaspoon kosher salt. Fold in the cilantro. Using a Microplane, grate garlic, serrano, and ginger into bowl. Season with freshly ground black pepper.
Set aside half of the sauce in a small saucepan. Toss the wings in remaining sauce to coat; marinate 15 to 20 minutes. (If you marinate any longer, the pineapple juice will start to "cook" the meat.) Meanwhile, preheat oven to 225°F.
Arrange wings in a single layer on rack or parchment, cover with foil, and bake 30 minutes. Meanwhile, cook the reserved sauce in saucepan over medium-low, stirring occasionally, until reduced by about half, about 30 minutes.
Remove foil from wings and increase oven temperature to 425°F. With a brush or spoon, glaze wings with the reduced sauce. Bake 25 to 30 minutes more or until an instant-read thermometer registers 165°F. Glaze the wings once more as soon as they're out of the oven.
Sprinkle green onions, toasted sesame seeds, and additional chopped fresh cilantro over wings. Serve warm. Serves 4.
Is it possible to replace the chicken wings with thighs? Thanks Hope