Crispy Baked Plum Glazed Chicken Wings are a great snack, and with fries a great meal can be had. I prefer them on their own with a cocktail or two. They’re sweet, tangy and a little spicy and go great with a fruity martini.
Lately, I’ve taken to enjoying a plate of wings on a Saturday afternoon or early evening. I seem to yearn for them, I’m not sure why, so I’m just indulging. I set myself up with a movie and a cocktail and just add wings. Life is sweet!
Due to this regular indulgence, I have steered clear of fried wings and instead I cook them in the oven. The wings still have that crispy crunchy texture but without being doused in oil.
I must admit though the plum glaze on these Crispy Baked Plum Glazed Chicken Wings is an indulgence and furthermore rather sensational. The glaze is created using fresh plums. You’ll need to allow them to ripen as much as you dare, just a little soft to the touch is fine. Reduce them with butter, balsamic vinegar, Sriracha, honey and light soy sauce. Finally, blend the glaze to break down the plums and get that smooth finish. Et Voila!
If you’re looking for an appetizer, this is a good one. Crispy Baked Plum Glazed Chicken Wings are great for game day too.
Double and triple ingredients for a crowd, but season in batches to get the flavors right. Also, you might find that you have leftover sauce, but that can’t be a bad thing.
I recently had two friends come visit for late night drinks on the rooftop, so I served a batch of these wings. For some reason they were quite surprised at how tasty they were. They were truly astonished and kept asking whether I had really made them myself. Can you imagine the cheek of these two guys? At first I was hurt by their surprise, but got over it when they started licking the sauce off their plates.
As I mentioned a fruity martini goes great with these wings, here’s a couple of suggestions.
Crispy Baked Plum Glazed Chicken Wings
- 12 wings split and tips removed and discarded
- 1 1/4 tsp kosher salt
- 2 1/2 tbsp garlic granules
- 1 large egg
- 1/4 cup buttermilk
- 1/2 cup all purpose flour
- 1 tbsp Chinese five spice powder
- 2 tsp ground coriander
- 1/2 tsp ground black pepper
- 2 very ripe plums stones removed and cut into quarters
- 4 tbsp unsalted butter
- 1/4 cup honey
- 2 tbsp balsamic vinegar
- 1 tbsp light soy sauce
Equipment & Utensils
- Large bowl
- Cooking tray
- Parchment paper
- Small saucepan
- Once you have split wings and discarded tips place in a large bowl.
- Mix together 1/4 tsp of salt and 2 tsp of garlic granules, scatter over wings and then toss to distribute over wings evenly.
- Let wings sit for 15 mins to get to room temperature.
- Whisk together egg and buttermilk in a medium-sized bowl and set aside.
- Combine flour, Chinese five spice, coriander, black pepper and the balance of the salt and garlic and whisk thoroughly.
- Scatter flour mixture into a shallow bowl.
- Create a production line - first the egg mixture, then the flour mixture and then a cooking tray lined with parchment paper.
- Coat each wing piece with the egg mixture, then follow with a coat of the flour mixture covering all sides, then pat to make sure the flour adheres to it.
- Place coated wing piece on parchment paper and repeat until all are done.
- Place in a preheated oven at 425 until golden and crispy - approx. 20-30 mins. Turn after approx. 10- 15 mins.
- While wings are cooking, place plum glaze ingredients into a small saucepan on high heat and stir until it reduces and thickens.
- Allow glaze to cool a little before transferring to blender.
- Blend until glaze is smooth.
- Place cooked wings in a large bowl and drizzle half of the glaze on top and toss to coat wings, add more glaze as needed and serve immediately.