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cooking.nytimes.com
This recipe is by Julia Moskin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
For this recipe, I added plums to the onions in the sauce for brightness, and port for sweetness Star anise and bay leaf add depth, but you could leave them out without anyone missing them, or substitute a cinnamon stick and orange zest And if you don’t want to use port, regular red wine spiked with a few tablespoons of honey or brown sugar is a nice substitute
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Salty and sweet Polynesian-style wings tossed with sesame seeds.