Discover the ultimate home-cooked delight with this Plum Sauced Chicken Wings recipe, a culinary masterpiece that promises to redefine your chicken wing experience. Crafted for the home cook that is seeking a perfect balance of simplicity and flavor, these wings are destined to become a family favorite. The star of the show is the Semi-Homemade Plum Sauce, a game-changer that elevates these chicken wings to gourmet status without the hassle.
To kick things up a notch, fire up the sauce by incorporating a bold twist—just a 1/4 teaspoon of cayenne pepper added to the plum mixture before adding to the wings. The cayenne really takes a turn on the heat. This small addition introduces a very subtle yet tantalizing heat that transforms the sauce into a tasty sensation.
Picture this: succulent chicken wings coated in a luscious, homemade plum sauce that strikes the perfect chord between sweet and savory. The wings are broiled to golden perfection, allowing the flavors to meld and intensify. This recipe not only embraces the convenience of semi-homemade goodness but also encourages personalization.
As you embark on this culinary journey, imagine the aroma wafting through your kitchen as the wings crisp up and the plum sauce caramelizes. With each bite, you’ll experience the delightful fusion of tender chicken and the rich, complex notes of the spicy plum sauce, leaving your taste buds craving more. Elevate your home cooking skills with this Plum Sauced Chicken Wings—a deliciously rewarding adventure for every home chef.
Here’s the best way to store them:
- Refrigeration: Allow the chicken wings to cool to room temperature before storing. Place them in an airtight container or wrap them tightly with plastic wrap. Refrigerate the wings within two hours of cooking to prevent bacterial growth.
- Separation: If you have leftover plum sauce, store it in a separate airtight container. This prevents the wings from becoming overly soggy during storage.
- Labeling: Clearly label the containers with the date of preparation to keep track of freshness. Chicken wings are best consumed within 3-4 days when stored in the refrigerator.
- Freezing (Optional): If you want to extend the storage time, you can freeze the chicken wings. Place them in a single layer on a baking sheet and freeze until solid before transferring them to a freezer-safe bag or container. Make sure to remove as much air as possible to prevent freezer burn. Properly frozen chicken wings can be stored for up to 2-3 months.
- Reheating: When you’re ready to enjoy your stored chicken wings, reheat them in the oven for the best results. This helps maintain their crispiness. Preheat the oven to 350°F (175°C) and heat the wings for about 15-20 minutes or until they reach the desired temperature. You can also use a microwave, but the texture may not be as crispy.
By following these storage tips, you can keep your Plum Sauced Chicken Wings delicious and safe to eat for an extended period.
Not quite what you are looking for? Try these other tasty wing variations:
- Air Fryer Chicken Wings
- Cranberry Plum Glazed Chicken Wings
- Ree’s Classic Hot Wings Recipe
- Shanghai Chicken Wings.
Plum Sauced Chicken Wings
The best Chicken Wings with Semi-Homemade Plum Sauce recipe you will ever find. Fire up the sauce by adding 1/4 teaspoon cayenne pepper to the plum mixture before cooking.
- Prep Time: :25
- Cook Time: :15
- Total Time: :40
- Yield: 6 1x
- Category: Appetizer
- Method: Stove Top / Broiler
Ingredients
- 1 (15-16-ounce) can whole unpitted purple plums
- 2 tablespoons hoisin sauce
- 1 tablespoon frozen orange juice concentrate, thawed
- 1 tablespoon soy sauce
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon cayenne pepper
- 16 chicken drummettes (2 pounds)
- 2 teaspoons sesame seeds, toasted (optional)
Instructions
- Preheat the broiler. For sauce, drain plums, reserving liquid. Pit plums. In a food processor or blender combine pitted plums, reserved plum liquid, hoisin sauce, orange juice concentrate, soy sauce, ginger, and pepper. Cover and process or blend until nearly smooth.
- Transfer plum mixture to a saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for about 15 minutes or until slightly thickened, stirring occasionally.
- Place drummettes in a single layer on the rack of an unheated broiler pan. Broil 5 to 6 inches from the heat for 8 minutes. Brush with sauce. Turn and brush again. Broil for 6 to 8 minutes or until tender and no longer pink.
- In a small saucepan bring remaining sauce to boiling. Transfer to a small bowl. Arrange drummettes on a serving plate. If desired, sprinkle drummettes with sesame seeds. Serve drummettes with sauce.
Notes
- Make-ahead directions: Cover and chill plum sauce for up to 3 days before using.