[Wings]
3lbs chicken wings (excluding wing tips )
1/2tsp salt
1/2tsp black pepper
1/2tsp chinese five spice powder
2 garlic cloves, minced
2tbsp chili garlic sauce
1/2 cup sugar
1/4 cup mirin
1 cup orange juice
[Peach and Mango Salsa]
2 peaches, diced
2 mango, diced
1 ripe tomato (medium size), diced
2 serrano chilies, chopped
3tbsp chopped green onions
4tbsp canola oil
2tsp lime juice
1/4 cup cilantro
Salt and pepper
24 wonton wrappers
[Steps]
Wings: Preheat oven 205degC. Ling baking tray with foil.
Evenly season chicken wings with salt and pepper. Bake for about 35 minutes or until evenly browned.
While wings are baking, make the sauce by combining the remaining ingredients in a skillet over medium heat. Bring to boil, stirring every so often until the sugar is dissolved and sauce is reduced to syrup, about 7-8mins. Remove from heat and set aside. (Reserve 4-5tbsp for brushing on top of finished baked wings.)
Remove the wings from the oven and reduce the oven temperature to 175degC. Place the wings in a large, heat-proof bowl and toss in syrup until evenly coated.
Place a wire rack on a foil-lined bake sheet, then place wings on top and bake for another 20-25mins. Remove from oven and cool for 5mins before brushing reserved syrup on top.
Salsa: Brush wonton wrappers with canola oil, then gently push wrapper into muffin wells to create a cup. Bake at 175degC until golden brown, about 10-12min. Remove baked wonton cups from pan and transfer to a wire rack for cooling.
Place peaches, mango, tomato, chilies, green onions, cilantro and lime juice in a bowl and toss. Season with salt and pepper to taste.Chill for at least 1hur before serving.
Adapted from Bakers Royale