Asian Glazed Wings are super anytime you want great wings, but make them for Super Bowl Sunday and you’ll win “MVP” for outstanding dish! This is adapted from Rachel Ray and Food Network. If you don’t have an ingredient, just substitute something similar, like grapefruit juice for the orange juice. It’s just really hard to ruin this dish. 4 servings, 3 wings per person
2 tablespoons vegetable or olive oil
12 chicken wings, (2 packs of 6)
Salt and pepper
3/4 cup plum sauce
1/2 cup orange juice, eyeball it
2 inches ginger root, peeled, or not
3 tablespoons tamari or dark soy sauce, eyeball it
1/2 to 1 teaspoon red chili flakes, medium heat to extra spicy
1/2 cup combination or solo of chopped fresh cilantro, basil or mint leaves
th the oil. Liberally season the chicken wings with salt and pepper. Once the skillet is screaming hot add the wings in 1 even layer. Brown the wings for 3 minutes per side. While the wings are browning, assemble the plum glaze: in a small pot over high heat combine the plum sauce, orange juice, ginger root, tamari and hot pepper flakes. Bring up to a simmer and lower the heat, reserving it until the wings are done browning. Remove ginger from glaze (we don’t, we let it roast with the wings – awesome!). Pour the simmering plum glaze mixture over the browned wings. Place the skillet in the oven and roast for 10 minutes. Take them all the way out of the oven, close the door and flip the wings. Then return to the oven for another 10 minutes. Remove the wings from the oven, if the glaze is not syrupy and thick, place the skillet of wings on the cook top and turn the heat on high, allow the glaze to reduce for about 1-2 minutes. Toss the wings around in the glaze and finish with the fresh cilantro, basil, mint – all, or any combination, or just one.
Serve hot or room temperature.