At the height of summer it seems like everyone is trying to give away plums. Well, not me because my baby plum tree hasn’t reached maturity (yet). But one of my friends put a call-out for a plum give away, and I quickly put my hand up and headed over with the kids in tow. They had a great time jumping up and down on my friend’s trampoline while I collected some of the best dark purple plums ever.
Many of them I ate when fresh, or lightly poached (in the sun) to have on breakfast muesli with homemade yoghurt. But I also made a big patch of plum sauce using a CWA recipe (I haven’t blogged about this but I must next year). Now that it is winter, it is time to use them.
Plum sauce makes the most delicious marinade for chicken wings. Or for pork spare-ribs or other meats that are nice eaten with slow-baked stickiness. If you don’t happen to have a jar of homemade plum sauce on hand, you can substitute plum jam. But the homemade stuff really does add a kick.
Having only recently rediscovered chicken wings, and invested in a whole 2kg bag of them, I am experimenting with the best ways to cook them. The good thing about baking them is that they puff up like little pillows. Fresh out of the oven they look and smell soooo good. But you don’t have to bake them: I provided some marinated chicken wings to a Chinese friend and she wok fried them. They were nice, too. Either way they are cheap and very yummy.
1 kg chicken wings
4 tablespoons plum sauce
2 tablespoons tomato sauce
1 tablespoon barbecue sauce
1 tablespoon soy sauce
1 tablespoon golden syrup
1/2 teaspoon sesame oil
sesame seeds (to garnish if desired)
- Combine the plum, tomato, barbecue and soy sauces in a large glass or ceramic bowl. Add in the golden syrup and sesame oil. Stir to combine.
- Add the chicken wings, and stir to ensure they are coated thoroughly with the sauce. Marinate for at least one hour or preferably overnight. (Note: some people cut them in half, and if I am entertaining and want to serve them as an appetizer I sometimes do as well. For a family meal whole chicken wings work well.)
- Remove from the bowl, place on a baking tray and sprinkle with sesame seeds (if using). Bake in a hot oven at around 170C for 15 or 20 minutes until they are golden and have puffed up.
Chicken wings $3.25
Golden syrup 20c
Sesame oil 15c
Sesame seeds 15c