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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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My daughter, Erin, made these for me last year on my birthday - she knows what an appetizer junkie I am! They were so very good, and it meant the world to me to have her do something so sweet. She is beginning to enjoy the art of cooking, and I love watching her! Read more ! Ingredients:
2 tablespoons peanut oil |
18 large chicken wings, whole |
salt and pepper |
3/4 cup plum sauce (from asian section of grocer) |
1/2 cup orange juice |
2 inches ginger root, peeled |
3 tablespoons dark soy sauce (tamari is good) |
1/2 to 1 teaspoon red chili flakes, depending on level of spicyness you like |
Directions:
1. Heat oil in a large oven-proof skillet on high heat.
2. Liberally season the wings with salt and pepper.
3. When skillet is hot, brown wings (in batches) for 3 minutes per side.
4. While wings are browning, mix plum sauce, orange juice, peeled ginger root, dark soy sauce and chili pepper flakes in a small saucepan.
5. Bring plum sauce mixture to a simmer and lower the heat, keeping it warm while the wings continue to brown; remove and discard ginger from the sauce at this point.
6. Return all browned wings to skillet and pour simmering plum sauce mixture over them.
7. Place skillet in 400 degree oven; bake for 20 minutes, flipping the wings one time during baking time.
8. Remove skillet from oven, removing wings from the pan.
9. On stovetop, simmer down the sauce until it is syrupy and thickened.
10. Return the wings to the pan; heat on high while the sauce has a chance to glaze the wings.
11. Serve hot or at room temperature, with lots of napkins and wet wipes!
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