Asian Chicken Wings

Asian Chicken Wings

2 inch piece of ginger root, peeled

2 bunches green onions

4 cloves garlic, peeled

1/2 C. soy sauce

1/4 C. orange juice

1/2 C. hoisin sauce

1/4 C. cooking sherry

1/3 C. Asian plum sauce

1/3 C. apple cider vinegar

1/4 C. Asian sesame oil

1 t. Asian chili paste

4 Asian star anise

1/3 C. honey

4 pounds of chicken wings

Roughly chop the ginger root and the green onions and place in the bowl of a food processor fitted with a steel blade. Pulse until the seasonings are cut into small pieces, then process until they become quite fine.

Transfer contents of food processor into a deep, heavy bottomed saucepan. Add the remaining ingredients except the chicken wings. Bring to a boil, then reduce heat to low and simmer for 10 minutes. Cool.

Meanwhile, cut off wing tips. Disjoint wings into two sections and place in a bowl or plastic container. Pour cooled sauce over them, tossing to coat all wings evenly. Cover and refrigerate overnight.

Preheat oven to 375°F. Oil two large, shallow roasting pans. Place your oven racks in the upper and lower thirds of your preheated oven.

Drain wings, reserving the marinade. Divide them between the two prepared pans. Bake uncovered 1 1/4 to 1 1/2 hours, basting every 20 minutes with the reserved sauce and turning each wing as you baste. Halfway through the cooking, rotate each pan to the other shelf so they cook evenly. When cooked, remove wings from pans and place on sheets of foil in a single layer. (They will be a bit sticky so the foil is the easiest method to use.) After completely cool, place in an airtight container and refrigerate. Serve at room temperature.