Recipe: Magical Chicken Wings (baked, using hoisin and plum sauce, make ahead)

MAGICAL CHICKEN WINGS

"These chicken wings, which are glazed with hoisin sauce, chile sauce, garlic, lime juice, and fresh herbs, then roasted to a beautiful mahogany color, have a complex multilevel taste."

4 pounds chicken wings
1 cup hoisin sauce
3/4 cup plum sauce
2 teaspoons grated or finely minced lime zest (colored part of skin)
1/3 cup freshly squeezed lime juice
1/3 cup fish sauce
1/3 cup honey
1/4 cup dry sherry
1 tablespoon Asian chile sauce
1/2 cup chopped fresh cilantro
1/3 cup chopped fresh mint
10 cloves garlic, finely minced

ADVANCE PREPARATION:
Cut off the tips of the chicken wings and save them for making stock. If serving wings in small pieces, cut each in half at the joint.

In a bowl large enough to hold the wings, combine all of the remaining ingredients. Add the wings, mix thoroughly, and marinate in the refrigerator for 8 hours.

LAST-MINUTE COOKING:
Preheat the oven to 375 degrees F. Line a shallow baking pan with foil. Coat a wire rack with cooking spray and place the rack in the baking pan.

Drain the chicken and reserve the marinade (to prepare for basting, pour the marinade into a small saucepan and boil for a couple of minutes). Arrange the wings on the rack in the prepared pan.

Roast for 30 minutes. Baste the wings with the reserved marinade, turn them, and baste again. Continue roasting until the wings turn a mahogany color, another 20 to 30 minutes.

Serve hot or at room temperature.

Serves 6 to 10 as an appetizer.
Adapted from source: Fusion Food Cookbook by Hugh Carpenter