Chili Chicken Wings

• 1 1/2 cups rice or cider vinegarvinegar
• 1 cup sugarsugar
• 3/4 cup ketchupketchup
• 6 tablespoons Chinese plum sauce
• 1 tablespoon hoisin saucehoisin-sauce
• 2 tablespoons finely chopped garlicgarlic
• 2 tablespoons (or to taste) finely chopped fresh red, jalapeño or serrano chili, with seeds
• 3 tablespoons finely minced fresh gingerginger
• 1 teaspoon salt, or to tastesalt
• 1 tablespoon cornstarch mixed with 1 tablespoon cold waterwater
• 30 chicken wings (tips removed), rinsed and patted drychicken
• 2 tablespoons chopped cilantro, for garnishcilantro

1. 011. 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.
2. 022. Preheat the oven to 350ºF.
3. 033. Using a sharp knife, separate the chicken wings at the joint. Set aside.
4. 044. 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.

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