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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Most of these ingredients can be found in the Asian section of any supermarket. Frequent basting makes the wings shine! Ingredients:
1 1/2 cups rice or cider vinegar |
1 cup sugar |
3/4 cup ketchup |
6 tablespoons chinese plum sauce |
1 tablespoon hoisin sauce |
2 tablespoons finely chopped garlic |
2 tablespoons (or to taste) finely chopped fresh red, jalapeño or serrano chili, with seeds |
3 tablespoons finely minced fresh ginger |
1 teaspoon salt, or to taste |
1 tablespoon cornstarch mixed with 1 tablespoon cold water |
30 chicken wings (tips removed), rinsed and patted dry |
2 tablespoons chopped cilantro, for garnish |
Directions:
1. 1. Prepare the sauce: Combine all the sauce ingredients in a small, heavy saucepan. Bring to a boil over medium-high heat, reduce to medium-low and simmer, stirring constantly to blend the flavors, about 5 minutes. Remove from the heat and cool to room temperature. Puree in a food processor until nearly smooth. (Makes 3 cups.) Store, covered, in the refrigerator for up to 2 weeks.
2. 2. Preheat the oven to 350ºF.
3. 3. Using a sharp knife, separate the chicken wings at the joint. Set aside.
4. 4. Place the chicken wings in a large bowl and toss well with 1 1/2 cups of the sauce. Lay the chicken wings in a single layer on 2 or 3 baking sheets (do not overcrowd them). Bake for 45 to 50 minutes, basting once or twice with additional sauce. Place the wings on a platter, sprinkle with cilantro and serve.
5. Per serving (10 pieces, with sauce): 530 calories, 27g carbohydrate, 40g protein, 29g fat, 120mg cholesterol Nutritional analysis provided by Other
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