The main content
Sticky Asian Plum Wings

Sticky Asian Plum Wings


  • 3-4 pounds chicken wings, split, then tips removed, or drummers

For the sticky Asian plum glaze:

  • 1 1/2 cups plum preserves

  • Zest and juice of 1 orange

  • 1/3 cup Tamari (dark soy sauce)

  • 1 tablespoon sesame oil

  • 1 2-inch piece of fresh ginger root, peeled and grated

  • A pinch of salt

  • 5-6 scallions, whites and greens, thinly sliced on a bias

  • 3 tablespoons sesame seeds, toasted

  • 1 lime, cut into wedges


Pre-heat the oven to 450ºF. Bring a large pot of water up to a bubble and par-cook the chicken for about 5 minutes. Drain and pat dry. Whisk together the preserves, orange juice and zest, Tamari, sesame oil, ginger and salt in a medium size saucepan. Bring to a boil over high heat and cook until reduced into a syrupy glaze, about 7-8 minutes. Remove from the heat. Place the wings onto a baking pan and roast for 15-20 minutes, or until golden brown and crispy. Transfer the wings to a large bowl, then pour the sauce over top and toss. Sprinkle the coated wings with scallions and sesame seed for garnish. Serve with lime wedges.