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Jammin Spicy Plum Chicken Wings

Sweet, tangy, and spicy plum-glazed chicken wings that are perfect for parties or a flavorful weeknight meal.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 2 lb chicken wings separated into drumettes and flats
  • 1 tsp salt
  • 1/2 tsp black pepper freshly ground
  • 2 tbsp vegetable oil for tossing and roasting
  • 1/2 cup plum jam
  • 2 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp rice vinegar
  • 1 tbsp sriracha or other hot sauce, adjust to taste
  • 1 tsp fresh ginger grated
  • 2 cloves garlic minced
  • sesame seeds optional, for garnish
  • sliced scallions optional, for garnish

Instructions

  • Preheat the oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top if available.
  • Pat the wings dry with paper towels. In a large bowl, toss the wings with vegetable oil, salt, and black pepper until evenly coated.
  • Arrange the wings in a single layer on the prepared rack or baking sheet, leaving space between pieces. Roast for 20 minutes, turning once halfway through, until skin is crisp and internal temperature reaches 165°F (74°C).
  • While the wings roast, make the plum sauce: combine plum jam, soy sauce, rice vinegar, sriracha, grated ginger, and minced garlic in a small saucepan. Warm over medium-low heat, whisking until smooth and slightly thickened, about 3–5 minutes.
  • When wings are cooked, transfer them to a large bowl. Pour about three-quarters of the plum sauce over the wings and toss with tongs to coat evenly.
  • Return the sauced wings to the baking sheet and broil or roast for 2–4 minutes more to caramelize the glaze, watching closely to prevent burning.
  • Remove wings from the oven, brush with remaining sauce, and garnish with sesame seeds and sliced scallions if desired. Serve hot.

Equipment

  • Baking Sheet
  • Mixing Bowls
  • Small Saucepan
  • Whisk
  • Tongs
  • Measuring Cups and Spoons

Notes

  • Use store-bought plum jam for convenience.
  • Adjust sriracha to control heat level.
  • Broil briefly to caramelize the glaze, watching carefully.
  • Wings can be roasted directly on a sheet if you don't have a rack.