Chili Chicken Wings

Most of these ingredients can be found in the Asian section of any
supermarket. Frequent basting makes the wings shine!

Makes 60 pieces.
Recipe by Sheila Lukins

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, jalape=F1o 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

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.

Preheat the oven to 350 F. Using a sharp knife, separate the chicken wings
at the joint. Set aside. 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.


--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/