These crispy, oven-baked wings are coated in a spicy-sweet glaze made with cherry preserves, balsamic vinegar and soy sauce. Chili-garlic sauce adds a mild kick. The recipe includes a bit of white rum, but don't worry - the alcohol will cook out. They're not traditional fare, but they're spectacular.
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BAKED CHERRY AND BALSAMIC GLAZED WINGS
PG tested
2-3 pounds chicken wings, split, wing tips discarded
1 teaspoon kosher salt
1 tablespoon neutral oil such as grapeseed
4 tablespoons cherry preserves or jam
4 tablespoons balsamic vinegar
cup white rum
2 tablespoons soy sauce
1 tablespoon chili-garlic sauce, or more to taste
1 scallion, thinly sliced
2 teaspoons toasted sesame seeds, optional
Preheat oven to 450 degrees. Line large rimmed cookie sheet with aluminum foil.
Place wings in large bowl and toss with oil and salt. Add wings to cookie sheet and cook for 45 minutes to an hour, flipping once or twice until they are light golden brown on both sides and very crisp.
Simmer jam, vinegar, rum, soy sauce and chili-garlic sauce in medium saucepan, stirring occasionally until reduced by a third, about 10 minutes. It should be thick enough to coat the back of a spoon. Remove from heat. Glaze will thicken as it cools.
Remove wings from oven and transfer to clean, large bowl. Pour half the glaze over the wings and toss to coat well. Let stand for 5 minutes, then toss again with the rest of the glaze.
Place wings on platter, sprinkle with scallions and sesame seeds and serve.
Makes 2 dozen wings.
- Adapted from "Cork and Knife: Build Complex Flavors with Bourbon, Wine, Beer and More" by Emily and Matt Clifton (Page Street, August 2019, $22)