In a large bowl, combine chicken wings, soy sauce, scallions, ginger, and preserves. Toss well to coat chicken wings. Arrange wings onto 2 baking sheets lined with aluminum foil and roast about 45 minutes. (Move wings around and shake pan every 20 minutes or so.)
In a large bowl, combine cherry peppers and orange juice. Add hot wings and toss to coat. Serve hot.
vegetable oil (for frying)
2 dozen chicken wings, tips removed and discarded
1 cup cornstarch (approximately)
1/4 cup soy sauce
4 scallions, finely diced
1 tablespoon finely chopped ginger
1 cup berry preserves
2 Italian cherry peppers or 4 pickled jalape
In a large, deep cast-iron frying pan (or deep-fat fryer), heat 2 inches of oil to 375°.
In a large bowl, toss chicken wings well in cornstarch to coat, and set aside.
In a separate large bowl, combine soy sauce, scallions, ginger, preserves, peppers, and orange juice, and set aside.
Shake excess cornstarch off chicken wings and fry in batches (don’t crowd the pan). Fry about 4 minutes (they should be a deep golden-brown) and remove to a plate lined with paper towels. Add chicken wings to soy-sauce mixture and toss well to coat. Serve hot. Yield: 24 wings