With the Beijing Olympics less than a week away, I thought it would be appropriate to make something inspired by the locale of this year's games that you could serve during your synchronized swimming viewing parties. So here's a recipe that I hope is only minimally oppressive:
24 chicken wings
For the marinade:
1 cup blackberry juice
1 cup wine vinegar (I used red, but white or rice will work too)
1 cup Chinese oyster sauce
1/2 cup minced ginger
1/4 cup soy sauce
1/4 cup minced garlic
4 tablespoons Asian chile sauce or your favorite hot sauce
2 green onions, ends trimmed, minced
For the glaze (can be made in advance and refrigerated):
2 cups of your favorite fresh or frozen berries (I used a mix of blueberries, raspberries, and marionberries--no relation to the former DC mayor)
1 cup sour cherry jam
1/2 cup wine vinegar (same as above)
1/2 cup balsamic vinegar
1/4 cup soy sauce
1. In a large bowl combine all the marinade ingredients and mix thoroughly. Add the wings, ensuring they're completely immersed in the marinade. Marinate the wings in the fridge for a few to 24 hours (the longer the better).
2. To make the glaze, combine all the ingredients in a saucepan and boil until the berries are soft and a slightly saucy consistency is obtained. While still hot, pour the glaze mixture into a blender and blend until smooth (Keep hand firmly on top of blender or hot glaze will fly everywhere!).
3. Preheat the oven to 400 degrees.
4. Line a shallow baking pan with foil. Coat a wire rack with nonstick cooking spray and place the rack in the baking pan.
5. Drain the chicken, arrange them on the rack and brush them with the glaze. Roast the wings for 25 minutes.
6. Remove the pan from the oven and drain the accumulated liquid from the pan (this step is very important so as not to steam the wings!). Baste the wings with the glaze, turn them over, and baste again. Return to the oven and roast the wings for another 25-35 minutes.
7. Sprinkle the wings with chopped green onion and serve!