In a bowl, measure and add mayonnaise, Greek yogurt, green onions and cilantro. Season with garlic powder, and a pinch of kosher salt and black pepper to taste.

Mix well until thoroughly combined. Cover tightly with plastic wrap and stick it in your fridge until ready to serve.

Cut chicken wings into drummettes and flats, discarding the wing tips or saving to use in chicken stock at a later time. (see blog post for more info).

Place steamer basket in a pan/pot filled with shallow water. The water should just reach the bottom of the steamer basket. Arrange the wings in the steamer basket in an even layer. Cover with a tight fitting lid or a heavy plate on top, bring to a simmer and steam for 20 to 24 minutes or until fully cooked.

Preheat you ovens broiler to high and move your oven rack to the second notch under the broiler. Line a rimmed baking sheet with foil and lightly spray with avocado oil or nonstick spray.

In a large mixing bowl, measure and add soy sauce, rice vinegar, honey and sriracha. Add the zest and juice from a large orange, ginger and add a generous pinch of red pepper flakes. Stir well to combine.

Add in all the fully cooked chicken wings into the spicy orange glaze and toss gently to coat. Being careful not to tear or remove any of that skin. Place the wing top side facing down, on to the prepared baking sheet. Slide the pan under your preheated broiler and time it for 3-4 minutes.

Remove, turn the wings and brush with the spicy citrus glaze. Place back under the broiler for another 3 to 4 minutes. Repeat 2 more times, on each side, with the glaze and under the broiler. The last time, (skin side facing up) broil for 2 minutes – watching carefully to avoid burning. A little char is okay and desired.

Lastly, toss the wings back in the reserved glaze if you like them “wet”.

Sprinkle with chopped cilantro and scallions to garnish and serve with the cilantro scallion dip.