Frequent basting makes these chicken wings shine!

　　

Ingredients

For the sauce:

1 1/2 cups rice or cider vinegar

　　1 cup sugar

　　3/4 cup ketchup

　　6 tablespoons Chinese plum sauce

　　1 tablespoon hoisin sauce

　　2 tablespoons finely chopped garlic

　　2 tablespoons (or to taste) finely chopped fresh red, jalapeño or serrano chili, with seeds

　　3 tablespoons finely minced fresh ginger

　　1 teaspoon salt, or to taste

　　1 tablespoon cornstarch mixed with 1 tablespoon cold water

　　30 chicken wings (tips removed), rinsed and patted dry

　　2 tablespoons chopped cilantro, for garnish

　　

Step 1

1. Prepare the sauce: Combine all the sauce ingredients in a small, heavy saucepan. Bring to a boil over medium-high heat, reduce to medium-low and simmer, stirring constantly to blend the flavors, about 5 minutes. Remove from the heat and cool to room temperature. Puree in a food processor until nearly smooth. (Makes 3 cups.) Store, covered, in the refrigerator for up to 2 weeks.

　　

Step 2

2. Preheat the oven to 350ºF.

　　

Step 3

3. Using a sharp knife, separate the chicken wings at the joint. Set aside.

　　

Step 4

4. Place the chicken wings in a large bowl and toss well with 1 1/2 cups of the sauce. Lay the chicken wings in a single layer on 2 or 3 baking sheets (do not overcrowd them). Bake for 45 to 50 minutes, basting once or twice with additional sauce. Place the wings on a platter, sprinkle with cilantro and serve.

　　

Nutrition Per Serving

Per serving (10 pieces

　　with sauce): 530 calories

　　27g carbohydrate

　　40g protein

　　29g fat

　　120mg cholesterol

　　#### Nutritional analysis provided by Other