Place a 6 litre saucepan with a steamer basket and 2.5-cm of water in the bottom, over high heat, cover and bring to a boil.
Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint.
Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry.
Lay the wings out on a cooling rack set in a half baking tray lined with paper towels and place in the refrigerator for 1 hour.
Preheat the oven to 210 degrees C/Gas 6. Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes.
Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
During the last 20 minutes of cooking the chicken, place the orange juice concentrate, hoisin sauce, honey, soya sauce, rice wine vinegar and dried red chilli flakes into a small saucepan, stir to combine and bring to a simmer over medium-high heat.
Reduce the mixture to about 120ml, approximately 5 to 10 minutes. Remove from the heat and allow to cool at least 5 minutes.
Remove the wings from the oven and transfer to a large mixing bowl along with the glaze and toss to coat. Serve warm.