Pat the chicken wings dry and toss with the all spice in a resealable bag and let them mingle in the fridge for an hour or so.
Whisk the mirin, ginger, soy sauce, hoisin sauce, orange juice, honey and garlic together in a bowl. In a small saucepan, bring the sauce to a boil and allow to thicken, 10 minutes.
Preheat the broiler.
Heat a large skillet or wok over medium-high heat. Add the vegetable oil. Sear the chicken wings in the hot oil for about 10 minutes, flipping once, until well browned.
Remove from the pan. Toss half of the prepared sauce over the wings.
Arrange the wings on a broiler pan, or a baking pan lined with aluminium foil. Place under broiler and cook 12 to 15 minutes longer, flipping once, until meat is coked through and skin is crispy.
Toss the wings in the remaining sauce and serve.
Word of caution, any additional sauce on the tray will bubble and burn while these wings are in under the heat of the broiler. Make sure to use aliminum foil to minimize your clean up. From: BHG Magazine, Party Food 2012