This recipe provides plenty of protein in addition to great taste. Use organic ingredients, as always.
- 2 tbsp extra virgin olive oil
- 12 whole organic, free-range, grass-finished chicken wings, drummers and tips
- Sea salt and pepper, to taste
- ¾ C plum sauce
- ½ C fresh orange juice
- 2 inch ginger root, peeled
- 3 tbsp wheat-free tamari or soy sauce
- ½ – 1 tsp red chili flakes, medium heat to extra spicy
- ¼ C fresh cilantro leaves, chopped
- ¼ C fresh basil leaves, chopped
Preheat oven to 400°F. Heat a large oven-safe skillet over high heat with the oil. Liberally season the chicken wings with salt and pepper. Once the skillet is screaming hot, add the wings in 1 even layer. Brown the wings for 3 minutes per side. While the wings are browning, assemble the plum glaze: in a small pot over high heat combine the plum sauce, orange juice, ginger root, tamari and hot pepper flakes. Bring up to a simmer and lower the heat, reserving it until the wings are done browning. Remove ginger from glaze. Pour the simmering plum glaze mixture over the browned wings. Place the skillet in the oven and roast for 20 minutes, flipping the wings once half-way through the cooking time.
Remove the wings from the oven. If the glaze is not syrupy and thick, place the skillet of wings on the cook top and turn the heat on high, allowing the glaze to reduce for about 1 minute. Toss the wings around in the glaze and finish with the fresh cilantro and basil. Serve hot or room temperature. Scrumptious to the last bite!
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