Chicken Wings with Chinese Black Bean Glaze

How to make Chicken Wings with Chinese Black Bean Glaze Recipe - One of the classic Cantonese dim sum dishes is steamed chicken wings with black bean seasonings. Here we’ve modified the recipe so that the wings can be roasted in the oven. A word of caution: some black bean sauces taste very salty. Look for Black Bean Garlic Sauce by Lee Kum Kee.

Serves 4 as an entrée or 6 to 12 as an appetizer

Ingredients:
24 chicken wings
¾ cup sugar
¾ cup vinegar (any kind)
6 tablespoons toasted sesame oil
6 tablespoons Black Bean Garlic Sauce
6 tablespoons white sesame seeds, toasted
½ cup minced ginger
4 green onions, ends trimmed, minced
2 tablespoons grated orange zest

Method:
Cut off the wing tips and save them for making stock. In a bowl large enough to hold the wings, combine all the remaining ingredients. Add the wings, and mix thoroughly. Marinate the wings in the refrigerator for 1 to 24 hours (the longer, the better).

Preheat the oven to 375°F. Line a shallow baking pan with foil. Coat a wire rack with nonstick cooking spray and place the rack in the baking pan. Drain the chicken and reserve the marinade.

Arrange the wings on the rack (smooth surface down) and roast for 30 minutes. Drain the accumulated liquid from the pan. Baste the wings with the reserved marinade, turn them over, and baste again.

Roast until the wings turn a mahogany color, about another 30 minutes. Cut the wings in half through the joint. Serve hot or at room temperature.