Super Bowl is approaching so it is time for chicken wings. I’ve lightened up the recipe by roasting these at a high temperature so they get very crisp without deep frying. Whole Foods sells these huge packs of Bell and Evans Chicken Wings, and I recommend them highly if you can get them. I served these with a simple side of sugar snaps and I made a mango salsa, by just cutting up a fresh , ripe mango, adding some lime juice and cilantro and spreading it out on the plate with the wings served on top. Try it you’ll love it.
1 tablespooon Five Spice Powder (its an asian blend of spices)
juice of 1/2 a orange
splash of low salt tamari soy sauce
grated ginger about 2-3 tablespoons
grated or chopped garlic about 2 cloves
1-2 tablespoons Hoisin sauce
Into a big bowl add about 30 or so wings. Add the soy sauce, oj, ginger, garlic, and hoisin along with the five spice powder and mix together. Marinate in the fridge overnight if possible. Or for as many hours as you can, the more the better. Into a little bowl mix some plum/duck sauce with some fresh orange juice and soy sauce . Use this to brush on glaze when they’re almost done. Preheat oven to 400. Spread out wings on large baking dish. Splash on some neutral oil like grapeseed on the wings, just a little or none. Let them cook about 20 minutes on each side depending on your oven, turn when you see them starting to brown and cook another 20 or more minutes. The last 5-10 minutes of cooking time brush on the plum/orange glaze and turn oven up to 450 if they are not brown/crisp. Serve with mango salsa. In another saute pan, while wings are cooking , add the trimmed sugar snap peas, some chopped scallions a little water or broth and simmer a few minutes till they are greener and crisp. Add some sesame seeds. I used black and white ones.