I’ve seen a few interesting recipes for black chicken wings, including Martha Stewart’s “Bat Wings” and even a beautiful one with a pomegranate reduction. I love the drama added when you serve the whole wing instead of separating the pieces, but you could follow the same instructions regardless. I based this recipe on the Asian ingredients I happened to have on hand and it worked beautifully. The color is outstanding and sweet and spicy glaze makes these sticky wings pretty addictive. Say No More.

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