Orange and Ginger Glazed Wings

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Ingredients:

• 1 dozen chicken wings, split (which makes 24 wings)
• 2 tbsp oil
• ½ tsp sea salt
• ½ tsp black pepper, freshly ground
• ½ cup orange marmalade
• 1 4-inch strips orange zest 
• ½ cup orange juice, freshly squeezed from the zested orange
• 1 ½ tbsp ginger root, minced
• 2 tbsp garlic, minced
• ½ tbsp honey
• 1 tsp tamari (to be added at end for seasoning)

Directions:

1. Preheat oven to 400 degrees F.
2. Toss wings with the oil, salt, and pepper and bake for approximately 20 minutes turning once until fully cooked.
3. While the wings bake, add all ingredients from marmalade to honey to a large saucepan and simmer for 5 to 10 minutes over medium-high heat, stirring occasionally.  Sauce will thicken slightly.  Turn off the heat and reserve sauce in same pan until wings are finished baking.  
4. Once the wings are cooked, reheat the sauce over medium heat until bubbling and add all of the wings to the pan.  Toss well so that each wing is thoroughly coated with sauce.  Serve immediately.
5. Enjoy!

Recipes provided by Camille Moore, www.camicooks.com

Sichuan Cucumbers with Orange and Almonds

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Recipe:

A sweet and spicy treatment for cucumbers.

21 ounces of salad cucumbers

1 tablespoon fine sea salt

1½ teaspoon dried chili flakes

1 teaspoon Sichuan peppercorns

15 raw unsalted almonds

1 tablespoon sugar

2 tablespoons fresh orange juice

1. Peel the cucumbers and trim and discard the ends. Slice them at an angle, ¼-inch thick. Toss them in a colander with the salt and let them rest over a bowl or in the sink for 20 minutes. Once they give up their copious liquid, rinse them briefly and pat them as dry as possible with a clean kitchen towel, then transfer to a medium bowl.

2. Meanwhile, in a small skillet over high heat, toast the chili flakes and peppercorns for two to three minutes, until fragrant. Slide the spices into a small bowl to cool. In the same skillet over medium-high heat, toast the almonds, stirring once or twice, until light brown on both sides, about three minutes.

3. In a spice grinder or dedicated coffee mill, grind the spices to a fine powder, then set aside. Grind the almonds finely as well, pulsing them carefully so as not to turn them into nut butter. Add the almonds to the cucumbers, along with the sugar and orange juice. Toss very well to coat evenly. Spread the cucumbers in a shallow dish and sprinkle liberally with the spice powder. Eat immediately, or cover and refrigerate; these will keep for three days.