I just watched an episode of Rachel Ray's 30-Minute Meals and saw this recipe for "Asian Glazed Wings." Now the kitchens here at P.R.A.X.I.S. Industries have yet to test it out, but it looked good, despite my aversion to sweet flavoured wings. This recipe also looks good because of the economical timing of keeping the wing whole cuts down on prep time. Also, you don't need a deep fryer for these wings (again, deep frying would be my method of choice in most wings, but I have yet to purchase a fryer). Frying then baking these wings seals in the flavour. Or it should, again this recipe has yet to be tested.
I do have one cultural comment for you foodies and socio-political observers to note: the trend of using 'Asian' as the title of a dish, when A) this dish is not from Asia B) it makes it sound as if Asian cooking is homogeneous C) what's in this dish that makes it 'Asian' - the plum sauce? the ginger? the soy sauce? What are your thoughts?
Anyway, here's the recipe:
ASIAN GLAZED WINGS
2 tablespoons vegetable or olive oil
12 whole chicken wings, drummers and tips
Salt and pepper
3/4 cup plum sauce
1/2 cup orange juice, eyeball it
2 inches ginger root, peeled
3 tablespoons tamari, dark soy sauce, eyeball it
1/2 to 1 teaspoon red chili flakes, medium heat to extra spicy
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped fresh basil leaves
Preheat oven 400 degrees F.
Preheat a large oven safe skillet over high heat with the oil. Liberally season the chicken wings with salt and pepper. Once the skillet is screaming hot add the wings in 1 even layer. Brown the wings for 3 minutes per side. While the wings are browning, assemble the plum glaze: in a small pot over high heat combine the plum sauce, orange juice, ginger root, tamari and hot pepper flakes. Bring up to a simmer and lower the heat, reserving it until the wings are done browning. Remove ginger from glaze. Pour the simmering plum glaze mixture over the browned wings. Place the skillet in the oven and roast for 20 minutes, flipping the wings once half way through the cooking time.
Remove the wings from the oven, if the glaze is not syrupy and thick, place the skillet of wings on the cook top and turn the heat on high, allow the glaze to reduce for about 1 minute. Toss the wings around in the glaze and finish with the fresh cilantro and basil.
Serve hot or room temperature.
Rachel Ray's 30 Minute Meals
Uber Munchies episode
ASIAN GLAZED WINGS