20chicken wingstips removed, rinsed and patted dry
1 1/2cupsrice or cider vinegar
6tablespoonsChinese plum sauce
2tablespoonsfinely chopped garlic
2tablespoonsor to taste finely chopped fresh red, jalapeño or serrano chili, with seeds
3tablespoonsfinely minced fresh ginger
1teaspoonsaltor to taste
1tablespooncornstarch mixed with 1 tablespoon cold water
2tablespoonschopped cilantrofor garnish
Prepare the sauce: Combine all the sauce ingredients in a small, heavy saucepan. Bring to a boil over medium-high heat, reduce to medium-low and simmer, stirring constantly to blend the flavors, about 5 minutes. Remove from the heat and cool to room temperature. Puree in a food processor until nearly smooth. (Makes 3 cups.) Store, covered, in the refrigerator for up to 2 weeks.
Preheat the oven to 350ºF.
Using a sharp knife, separate the chicken wings at the joint. Set aside.
Place the chicken wings in a large bowl and toss well with 1 1/2 cups of the sauce. Lay the chicken wings in a single layer on 2 or 3 baking sheets (do not overcrowd them). Bake for 45 to 50 minutes, basting once or twice with additional sauce. Place the wings on a platter, sprinkle with cilantro and serve.