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Plum teriyaki wings
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| Sticky Asian Plum Wings Ingredients For the Sticky Asian Plum Glaze: | |
| 1 1/2 cups | plum preserves |
| Zest and juice of 1 | orange |
| 1/3 cup | Tamari |
| 1 tablespoon | sesame oil |
| 1 2-inch | ginger root, peeled and grated |
| Pinch of salt 5 to 6 scallions, whites and greens, thinly sliced on a bias | |
| 3 tablespoons | sesame seeds, toasted |
| 1 | lime, cut into wedges |
Yields: 6-8 as a snack
Preparation
Preheat 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 saucepan. Bring to a boil over high heat and cook until reduced until syrupy and a glaze, about 7-8 minutes. Remove from 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 sauce over top and toss.
Sprinkle the coated wing with scallions and sesame seed for garnish. Serve with lime wedges.
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