Sticky Asian Plum Wings

Recipe By: Rachael Ray
Sticky Asian Plum Wings
Sticky Asian Plum Wings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3 to 4

    pounds chicken wings, split and tips removed or drummers

  • 1 1/2

    cups plum preserves

  • Zest and juice of 1 orange

  • 1/3

    cup Tamari

  • 1

    tablespoon sesame oil

  • 1

    2-inch piece of ginger root, peeled and grated

  • Pinch of salt

  • 5 to 6

    scallions, whites and greens, thinly sliced on a bias

  • 3

    tablespoons sesame seeds, toasted

  • 1

    lime, cut into wedges

Directions

Directions: 1. Preheat oven to 450ºF. 2. Bring a large pot of water up to a bubble and par-cook the chicken for about 5 minutes. Drain and pat dry. 3. Whisk together the preserves, orange juice and zest, Tamari, sesame oil, ginger and salt in a medium saucepan. Bring to a boil over high heat and cook until reduced until syrupy and a glaze, about 7-8 minutes. Remove from heat. 4. Place the wings onto a baking pan and roast for 15-20 minutes, or until golden brown and crispy. 5. Transfer the wings to a large bowl then pour sauce over top and toss. 6. Sprinkle the coated wing with scallions and sesame seed for garnish. Serve with lime wedges. 7. Serves 6-8 as a snack

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