Sticky Asian Plum Wings

Citrus flavors combine with sweet plum perserves and Tamari sauce to give an Asian touch to chicken wings.

Ingredients

• 3-4 pounds chicken wings, split, then tips removed, or drummers

For the sticky Asian plum glaze:

• 1 1/2 cups plum preserves
• Zest and juice of 1 orange
• 1/3 cup Tamari (dark soy sauce)
• 1 tablespoon sesame oil
• 1 2-inch piece of fresh ginger root, peeled and grated
• A pinch of salt
• 5-6 scallions, whites and greens, thinly sliced on a bias
• 3 tablespoons sesame seeds, toasted
• 1 lime, cut into wedges

Preparation

Pre-heat the oven to 450ºF.

Bring a large pot of water up to a bubble and par-cook the chicken for about 5 minutes. Drain and pat dry.

Whisk together the preserves, orange juice and zest, Tamari, sesame oil, ginger and salt in a medium size saucepan. Bring to a boil over high heat and cook until reduced into a syrupy glaze, about 7-8 minutes. Remove from the heat.

Place the wings onto a baking pan and roast for 15-20 minutes, or until golden brown and crispy.

Transfer the wings to a large bowl, then pour the sauce over top and toss.

Sprinkle the coated wings with scallions and sesame seed for garnish. Serve with lime wedges.