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Chili Chicken Wings with crunchy Asian Slaw

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Posted: Monday, October 28, 2013 10:45 am | Updated: 2:57 pm, Mon Oct 28, 2013.

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

Preparation

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.

2. Preheat the oven to 350ºF.

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

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

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