Ingredients

• WINGS
  WINGS
• 3 pounds chicken wings
  3 pounds chicken wings
• 2 ½ teaspoons fine sea salt
  2 ½ teaspoons fine sea salt
• GLAZE
  GLAZE
• 2 tablespoons unrefined avocado oil
  2 tablespoons unrefined avocado oil
• ¼ cup minced shallot (1 small shallot)
  ¼ cup minced shallot (1 small shallot)
• 3 tablespoons finely chopped jalapeno, seeded (1 medium jalapeno)
  3 tablespoons finely chopped jalapeno, seeded (1 medium jalapeno)
• 2 tablespoons minced fresh ginger (about a 2-inch piece)
  2 tablespoons minced fresh ginger (about a 2-inch piece)
• 1 ¼ cup Strawberry-Honey Jam or strawberry jam
  1 ¼ cup Strawberry-Honey Jam or strawberry jam
• ¼ cup balsamic vinegar
  ¼ cup balsamic vinegar
• ½ teaspoon fine sea salt
  ½ teaspoon fine sea salt
• GARNISH
  GARNISH
• 1 tablespoon toasted sesame seeds
  1 tablespoon toasted sesame seeds
• 2 tablespoons thinly sliced green onion (1 green onion)
  2 tablespoons thinly sliced green onion (1 green onion)
• 2 tablespoons chopped fresh cilantro
  2 tablespoons chopped fresh cilantro

Instructions

1. Preheat the oven to 400°F and position a rack in the middle. Line a medium baking sheet with foil and fit a wire rack inside the baking sheet.
2. Season the wings with salt and arrange them, skin side down, on the prepared baking sheet. Roast for 20 minutes. Remove the baking sheet from the oven and flip the wings over. Return the baking sheet to the oven and roast for 20 minutes more.
3. Meanwhile, prepare the glaze. In a medium saucepan over medium-high heat, heat the oil. Add the shallot, jalapeno, and ginger, and cook, stirring, until the shallot begins to turn translucent, about 2 minutes. Add the jam, vinegar, and salt. Cook, stirring, until the glaze thickens slightly, about 5 minutes. Remove the pan from the heat. Transfer the contents of the pan to a blender or food processor and pulse to break up the strawberries, about 30 seconds. Set aside.
4. Remove the wings from the oven. Flip them over again and brush each one with some of the glaze. Return the pan to the oven and roast for 10 minutes. Remove the baking sheet from the oven again, flip the wings once more, and brush each wing with more glaze. Roast until the sauce begins to brown and the wings are nicely crispy, about 10 minutes more.
5. Remove the wings from the oven and let cool for 5 minutes. Transfer to a serving platter and garnish with the sesame seeds, green onion, and cilantro. Serve immediately.