Serves 4 as an entrée or 6 to 12 as an appetizer
24 chicken wings
1 cup hoisin sauce
⅔ cup plum sauce
¼ cup oyster sauce
2 teaspoons Asian chile sauce
3 cloves garlic, minced
1 tablespoon minced ginger
2 tablespoons grated orange zest
1 cup freshly squeezed orange juice
¼ cup sugar
½ cup distilled white vinegar
½ cup orange marmalade
¼ cup minced ginger
1 tablespoon Asian chile sauce
Lollipop the chicken wings. You should have 48 pieces. In a bowl, combine the hoisin sauce, plum sauce, oyster sauce, chile sauce, garlic, and ginger. Mix well. Dip the lollipop ends into the marinade, then transfer to a shallow baking pan. Marinate for 1 to 24 hours in the refrigerator (the longer, the better).
Preheat the oven to 375°F. Line a shallow baking pan with foil, and spray the foil with nonstick spray. Stand the lollipop wings, meaty end downward, on the baking pan. Place in the oven and roast for 40 minutes.
Meanwhile, make the glaze. In a small saucepan, combine all the glaze ingredients, bring to a boil, and boil until it begins to thicken, about 4 minutes. After the wings are cooked, brush them with the glaze. Serve at once.
Carpenter, H., & Sandison, T. (2008). The Great Wings Book. Chartwell Books, Inc.