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
Directions
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.
