Chinese Lollipop Chicken Wings with Citrus Glaze

How to make Chinese Lollipop Chicken Wings with Citrus Glaze Recipe - Lollipop chicken wings are one of the marvels of Chinese cuisine. But it does take practice to make perfect. Since they freeze well, why not spend a morning or early evening making a great mound of lollipop wings that can be stockpiled for future gatherings of friends? Chinese cooks batter and deep-fry lollipop wings, but we think the best technique for home cooking is to rub them with a favorite glaze or barbecue sauce and then roast them in a hot oven. Danny Kaye taught me the lollipop technique in 1979.

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

Ingredients:
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

CITRUS GLAZE:
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

Method:
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.