What to do with plums left over from those last days of summer? I wouldn’t recommend serving them fresh, because they’re not quite their best anymore. However, here’s a sauce making best use of those late season, mealy plums for chicken wings or using as a dip for French fries. Where to serve them? It’s the start of another football season, and sports parties always have chicken wings. Meanwhile, my excitement for fall is because of the new television shows. This season, I’m watching Scandal and Boardwalk Empire.
So, tell me… As you’re enjoying the Spicy Cardmon Plum Sauce Chicken Wings, discuss your favorite autumn sport team or television show in the comment section below.
Plum Cardamon Chicken Wings
- About 2 lb. chicken wings; cut in half, discard ‘third leg,’ season with salt, black pepper and 1 mince garlic clove
- Sea salt and fresh black pepper; as needed
- 2 garlic cloves; minced
- ¾ to 1 lb. plums
- 1/8-cup water (for extra credit, use port or red wine)
- 1/8-cup honey
- 1 tsp. low-sodium soy sauce
- The juice of half a lime
- 3 tbsp. rice vinegar
- ½ tsp. sesame oil
- 2 tbsp. cold-pressed coconut or safflower oil (any neutral oil is fine)
- 1 small onion; minced
- 1 hot pepper; seeds discarded and minced
- 1 inch piece of fresh ginger; grated
- 3 tsp. ground cardamom
- 1-1/2 cups unbleached, white flour
- 1 tsp. ground ginger
- Garnish: toasted Sesame seeds
- Place the chicken wings on a wire rack over a baking sheet. Let dry in the refrigerator for a few hours or over night.
- In a medium pot, bring water to a simmer. Place plums in the water and reduce heat to a simmer. Cook plums for 3 to 5 minutes. Remove pot from the stove and let cool.
- When plums are cool enough to handle. Slip off skins and remove the pit. Place pulp in a food processor with the juice from the pot. Puree until smooth.
- Place a fine sieve strainer over a medium bowl. Working in batches, pour plum puree over the fine sieve strainer. Use the back of a spoon to press solids against the sides of the sieve. Discard solids.
- Whisk in honey, soy sauce, lime juice, vinegar and sesame oil into the strained plum puree. Set aside.
- Preheat oven to 450°F. Line a baking sheet with parchment paper or foil. Place a rack over the baking sheet. Do not place baking sheet in the oven, but place it aside.
- Heat oil in a medium saucepan over medium heat. Add onions and pepper. Stir occasionally for about 3 minutes. Don’t let the vegetables brown or burn.
- Add cardamom to the onions and pepper. Stir for about 15 seconds. Add garlic and ginger and stir for about 10 seconds. The mixture will resemble a paste.
- Add the plum puree. Adjust seasoning and reduce heat to low and cover. Let simmer and frequently stir for about 30 minutes. Set aside.
- Meanwhile place flour, the other teaspoon of cardamom, ground ginger, salt and black pepper in a brown paper bag (place brown paper bag inside a plastic bag to prevent spills). Add chicken wings. Roll down the top of the bag to seal and carefully shake the bag. Each chicken wing should be coated with flour. Place the chicken wings on the wire rack placed over the baking sheet.
- Bake for 20 minutes. Turn chicken wings over. Bake for another 20 minutes.
- Remove plum sauce from the stove. Place aside about half a cup of the plum sauce in another bowl. Dip each chicken wing in the rest of the plum sauce and return to the wire rack.
- Return chicken wings coated with Plum Cardamom sauce to the oven and bake for about 8 to 10 minutes.
- Remove from oven and sprinkle with salt and sesame seeds.
- Serve with reserved Plum Cardamom sauce in the separate bowl.
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