• 3-4 pounds chicken wings, split, then tips removed, or drummers

Pre-heat the oven to 450ºF.


Bring a large pot of water up to a bubble and par-cook the chicken for about 5 minutes. Drain and pat dry.


Whisk together the preserves, orange juice and zest, Tamari, sesame oil, ginger and salt in a medium size saucepan. Bring to a boil over high heat and cook until reduced into a syrupy glaze, about 7-8 minutes. Remove from the heat.


Place the wings onto a baking pan and roast for 15-20 minutes, or until golden brown and crispy.


Transfer the wings to a large bowl, then pour the sauce over top and toss.


Sprinkle the coated wings with scallions and sesame seed for garnish. Serve with lime wedges.

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