Asian Glazed Wings

Rachael Ray

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Uber-Munchies

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 87 Reviews
Total Time:
35 min
Prep
10 min
Cook
25 min
Yield:
4 servings, 3 wings per person
Level:
Easy
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Ingredients

  • 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

Directions

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.

TIDBITS

Close that door! Whenever you are tending to something in the oven, pull it out of the oven completely and close that door while you are doing your business. Otherwise your oven will have to work double time to get back up to temperature.

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Newest Ratings and Reviews

Read all 87 reviews

  • on November 15, 2011

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    These wings were so good, I was licking the bones afterwards to get every last bite of sauce. And the recipe was extremely easy to follow. I did break down my wings, which I found left more surface area for sauce. Alton Brown has a great video of how to do this, for those interested, or in need of instruction like I was.

    people found this review Helpful.
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  • on April 05, 2011

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    I make this sauce very often! I use it on chicken,shrimp, and pork and mix it with rice or pasta. Soooo good, simple,and always a crowd favorite!

    people found this review Helpful.
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  • on March 07, 2010

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    I had a craving for wings, but was tired of the same-ole-same-ole. This recipe is so tasty and extremely easy! As previous reviewers have said, I will fry them a little longer for more crispy skin. Made some white rice and drizzled some of the sauce over it. Delish indeed!!

    people found this review Helpful.
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