2 tablespoons vegetable oil or extra virgin olive oil (EVOO)
- 12 whole chicken wings, drumsticks and tips
- Salt and pepper
- 3/4 cup plum sauce
1/2 cup orange juice (eyeball it)
- 1 2-inch piece of ginger root, peeled
3 tablespoons Tamari (dark soy sauce)
1/2-1 teaspoon crushed red pepper flakes, depending on how hot you like it
- 1/4 cup fresh cilantro leaves, chopped
- 1/4 cup fresh basil leaves, chopped
Pre-heat the oven 400°F.
Pre-heat a large, ovensafe skillet over high heat with the vegetable oil or EVOO. Liberally season the chicken wings with salt and pepper. Once the skillet is screaming hot, add the wings in one 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 crushed red pepper flakes. Bring up to a simmer and lower the heat, reserving it until the wings are done browning.
Remove the ginger from the glaze. Pour the simmering plum glaze mixture over the browned wings. Place the skillet in the oven and roast for 20 minutes, flipping the wings once halfway through the cooking time.
Remove the wings from the oven. If the glaze is not syrupy and thick, place the skillet of wings on the stove and turn the heat on high, allowing the glaze to reduce for about one minute. Toss the wings around in the glaze and finish with the fresh cilantro and basil.
Serve hot or at room temperature.
Tip: Close that door! Whenever you are tending to something in the oven, pull it out of the oven completely and close that door while you are doing your business. Otherwise your oven will have to work double time to get back up to temperature.